I use a fork rather than a whisk for this recipe, but, its really up to you!
110g plain flour, sifted
200ml milk mixed with 75ml water
pinch of salt
plus, whichever toppings you like- mine are with lemon wedges and white sugar
- Sieve the flour into a mixing bowl
- Make a well in the centre of the flour and break the eggs into it
- Whisk the eggs into the flour, incorporating all the bits from the side
- Very gradually begin to add the milk-water mix into the flour, while whisking. Make sure to do this really slowly as it will reduce lumps
- When this is done, the mixture should be very thin. Now, put the butter in a non metallic ramekin and melt in the microwave. Spoon 2 tbs of melted butter into the batter and keep the rest to hand
- Get the pan very hot, turn down to a medium heat then dip a piece of kitchen roll in the melted butter and wipe it round the pan
- A ladle is easiest to make the best pancakes because the batter all goes in at once. Fill the ladle about 2/3 of the way and pour into the pan.
- As soon as the batter hits the pan, tip the batter from side to side, evenly coating the whole pan, until it stops moving
- The pancake should take about 30 seconds to cook, give the pan a shake to loosen it and check if the bottom is golden brown with a palette knife
- Flip the pancake over- either using your 'pancake flipping skills' or with a palette knife! Leave for just a few seconds on this side and then slide onto a plate
- Squeeze your lemon on, sprinkle with sugar and either roll or fold into quarters