Pancake Day is coming!
Here at Seasoned, we think Pancake Day is the best day of the year.
But what always amazes us is how few people actually know how to make them. They are beyond easy to whip up and after making one, you’ll be able to have them any time. You may even be able to flip a few without them landing on the floor!
Make sure you practise over the weekend and you’ll be a pro by Tuesday.
Here’s the recipe…
To make about 10 pancakes, you’ll need:
110g (4oz) plain flour
200ml (7fl oz) milk
75ml (3fl oz) water
pinch of salt
butter (for cooking)
Start by sifting your flour into a mixing bowl. Don’t be tempted to skip this step, it will ensure your pancakes are light, fluffy and free of lumps. Add a pinch of salt.
Make a little well in the middle and crack your eggs into it. Whisk together.
Mix your milk and water together, slowly adding them to your flour whilst whisking.
Keep stirring until you’re left with a smooth, thin batter. It should be the consistency of slightly thick milk.
When you’re ready, heat a frying pan and add a blob of butter. Swish it around your pan and when it’s bubbling, add a ladle of batter.
Cook for about a minute until you start seeing little air pockets rise and the edges start to brown a little. Flip it over (as extravagantly as you like) and cook for the same amount of time.
When it’s done, slide it onto your plate and you’re finished.