Ingredients
115g plain flour
(4oz)
1 pinch salt
1 egg
280ml milk
(½ pint)
a little oil
for frying
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Kenwood Kitchen Machine
- 1 Whisk
- 1 Bowl
- 1 Jug
- 1 20cm (8 inch) heavy based frying pan or pancake pan
- 1 Greaseproof paper
Instructions
- Place the flour and salt in a large bowl (like a Kenwood Bowl).
- Add the egg and a quarter of the milk. Using a whisk, mix until smooth.
- Gradually whisk in the remaining milk to make a smooth batter.
- Pour into a jug, cover and leave to stand for 30 minutes to allow the starch grains time to swell and soften.
- Heat a minimum amount of oil in a 20cm (8 inch) heavy-based frying pan or pancake pan over a moderately high heat.
- Pour in just enough batter to thinly coat the base of the pan. Swirl the batter around to coat the pan.
- Cook for about 1 minute, until light golden.
- Turn or toss the pancake and cook for another 30 seconds, or until golden.
- Transfer to a plate.
- Repeat with the remaining batter to make 8 pancakes, stacking them on top of each other with greaseproof paper in between. Keep the pancakes warm in the oven whilst cooking the remainder if serving immediately.
Notes
Tip
Serve sprinkled with sugar and lemon juice.
Tip
Keep the pancakes warm in the oven whilst cooking the remainder if serving immediately.
