[Updated 2022] I have never lost my love of Pancake Day. As a kid my Mum would make pancakes after school and all day I would think about which toppings I was going to put on mine and which one would be first. Mum tried hard to teach us why we were using up flour, eggs and milk for Lent but I just nodded and asked for more pancakes. Today my kids still whoop with delight when I make crepes and consider their toppings choices with great intensity. I might deliver the Lent explanation whist they’re scoffing their third crepes.
Makes approx. 12-16 Pancakes
200g plain flour
35g unsalted butter
1/2 tsp salt
vegetable oil for frying
- Crack the eggs into a large bowl or jug then pour over the milk. Add the flour and sprinkle over the salt. Use a stick blender and blitz to a smooth batter.
- Put the butter in a microwavable bowl and melt in the microwave then add to the batter and whisk. Ideally let your batter rest for 30 minutes to an hour.
- Put a small frying pan (or crepe pan if you have one) on a medium high heat. You need to get the pan hot before starting.
- I pour some vegetable oil into a small bowl so that I can easily dip a silicone brush into the oil to oil the pan.
- Once the pan is hot, brush over some vegetable oil then pour the batter with one hand whilst you swirl the frying pan with the other until you have a thin layer of batter covering the pan. Put it back on the heat.
- The edges of the crepe will lift as it cooks. After 1 or 2 minutes you can lift the edge to check if the underside is golden and ready to flip. You can toss the pancakes if you’re feeling brave or use a spatula to turn over. Cook for another minute until golden brown.
- KEEP AN EYE ON THE HEAT. The pan will get hotter so you may need to turn the heat down so it doesn’t burn the batter. You can keep the pancakes warm in a 75° oven while you cook the rest of the batter.