Pancakes with lemon
You will need (makes 8)
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75g Plain Flour
-
2 Large Eggs
-
150ml milk
-
Vegetable oil
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Juice of a lemon
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Pinch of salt
-
Sugar
Instructions
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Place the flour, salt and eggs in a large bowl with half the milk.
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Whisk until mixture is free of lumps.
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Add the remaining milk and whisk again until smooth.
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Pour the batter into a jug
-
Heat a 20cm diameter non-stick frying pan until hot, then drizzle
a little oil over the centre and wipe it around with a piece of kitchen
paper.
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Pour a little of the batter into the pan and immediately tilt the
pan to spread the mixture thinly and evenly across the base.
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Cook for two minutes or until the top is set and the base is golden.
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Turn with a spatula or flip it.
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Cook for a further 1-2 minutes or until the base is golden.
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Transfer to a plate and keep the pancake as warm as possible.
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Use a little more oil and the batter to make a further 7 pancakes
in the same way (put grease proof paper between each pancake on the
plate to stop them sticking).
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Serve simply with lemon juice and a sprinkle of sugar.
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