Not just for pancake day! Versatility is again one of the real joys of the humble pancake. Sweet or savoury, a simple supper, or a luxurious starter or dessert, the choice is yours. My favourite sweet pancake has to be one with real Maple syrup, cream and lemon. For savoury, mushroom and Tarragon in a creamy sauce, rolled up and glazed with thin slices of melted West Country Brie is hard to beat.
What you’ll need
Serves: 8 or more
200g plain flour
2 large free range eggs
Pinch of salt
25g melted butter
20g caster sugar
Grape seed oil and butter for cooking
Let’s get cooking
Sift the flour, salt and sugar into a bowl. Combine the eggs, water and milk in a jug. Gradually whisk the liquid into the flour mix to achieve a smooth batter. Whisk in the melted butter and then let the batter rest in the fridge for at least an hour before using.
Heat a little oil and butter in a good non-stick frying pan and swirl in a thin layer of the pancake batter. Cook over a medium heat until the pancake is set and lightly coloured on the underside. Turn or flip and brown the other side. Layer up with baking parchment and keep warm while making the remaining pancakes.
For savoury pancakes you can just omit the sugar.
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