PANCAKES

METHOD

Sift the flour and salt into bowl and make a well in the centre of the dry ingredients then break the eggs in it. Whisk together with a fork or whisk incorporating all the flour from the edges.

Gradually add milk and water, whisking all the time until all the liquid has been added. Scrape the bowl down thoroughly and whisk once more to ensure a smooth batter. Melt the 50g/2oz of butter in a pan then spoon 2 tbsp of it into the batter and whisk again. Pour the rest into a bowl and use this to oil the pan with some kitchen paper to smear it evenly around the pan before you make each pancake.

Ensure the pan is really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. Two tablespoons is usually right for an 18cm/7in pan. One tip is to add your batter to the pan using a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edges with a knife to see if it is as golden brown as it should be. Flip over the pancake – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

To serve, sprinkle each pancake with lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and wedges of lemon in between the triangles.