Ingredients
125g plain flour, preferably Italian 00
1 egg
300 ml milk
15-30g cooled butter, melted (optional)
Making the batter
Make a mound of flour in a bowl, add a pinch of salt and make a well in the top. Crack open the egg and put it into the well. Using a wooden spoon gradually mix in the flour from the sides and beat in the milk to make a smooth batter. When the batter is creamy, stop and switch to a whisk, at this point you can add the butter which makes more of a crèpe mix (ordinary pancakes don't need the butter). Leave to stand for at least half an hour. If the batter thickens in this period add milk or water (or maybe some rum if you're making crèpes) to bring its consistency to that of single-cream.
Cooking the pancakes
Use very little oil and very little batter. The pan must be very hot, heat the oil in the pan first, then empty it before adding just enough batter to cover the base of the pan When bubbles come to the surface flip it (if atempting fancy multiple flips do so outside, my friends wife Rachel still hasn't forgotten the one I left sticking to her artexed ceiling after 4 rotations). Be prepared to reject (eat at the stove) the first as it usually doesn't work. Re-oil the pan after every 4 pancakes.
Eating
Traditionaly in Britain these are served with sugar and a squeeze of lemon juice. Alternatively Orange Juice, Jam, Maple Syrup or a chocolate spread (such as Nutella)and bananas make good substitutes.
125g plain flour, preferably Italian 00
1 egg
300 ml milk
15-30g cooled butter, melted (optional)
Making the batter
Make a mound of flour in a bowl, add a pinch of salt and make a well in the top. Crack open the egg and put it into the well. Using a wooden spoon gradually mix in the flour from the sides and beat in the milk to make a smooth batter. When the batter is creamy, stop and switch to a whisk, at this point you can add the butter which makes more of a crèpe mix (ordinary pancakes don't need the butter). Leave to stand for at least half an hour. If the batter thickens in this period add milk or water (or maybe some rum if you're making crèpes) to bring its consistency to that of single-cream.
Cooking the pancakes
Use very little oil and very little batter. The pan must be very hot, heat the oil in the pan first, then empty it before adding just enough batter to cover the base of the pan When bubbles come to the surface flip it (if atempting fancy multiple flips do so outside, my friends wife Rachel still hasn't forgotten the one I left sticking to her artexed ceiling after 4 rotations). Be prepared to reject (eat at the stove) the first as it usually doesn't work. Re-oil the pan after every 4 pancakes.
Eating
Traditionaly in Britain these are served with sugar and a squeeze of lemon juice. Alternatively Orange Juice, Jam, Maple Syrup or a chocolate spread (such as Nutella)and bananas make good substitutes.
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