It's Shrove Tuesday next week so I'm taking this tried and tested recipe with me to cook when we are burning loads of calories skiing. We might have them for breakfast or as a dessert with fruit and Chantilly cream, or even both!
Ingredients
100g plain flour
2 medium eggs
300ml milk
1 tbsp butter, plus a little extra
Lemon wedges, to serve
Caster sugar, to serve.
Method
Put the flour, eggs, milk and a pinch of salt into a bowl, then whisk until you have a smooth batter. Set aside for 30 minutes to rest if
you have time, if not, don't worry. Sometimes I keep the batter in the fridge overnight so it's ready for breakfast time. Use a medium sized frying pan on a medium heat and carefully wipe it with some oiled kitchen paper or melted butter.
When hot, cook the pancakes for 1 minute on each side
until golden, keeping them warm in a low oven as you go. Let the kids have a go at flipping too! I don't know why but the first pancake tends not to be the best, so have a cheeky nibble. Serve with lemon wedges and sugar, or your favourite
filling.
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