Recipe

Ingredients

• 2 cups of Plain Flour.
• 2 medium Eggs.
• 7fl oz / 210ml Semi Skimmed Milk.
• 3fl oz / 90ml Water.
• Extra Virgin or Olive Oil Spray. A spray is much easier to evenly coat the frying pan.
• Grease proof paper.
• 1 Lemon (cut in half).
• Sugar.

Utensils

• Saucepan, and a plate big enough to sit on top of it (To act as a warming plate during cooking).
• Non stick frying pan.
• Flat Spatula to flip the pancakes and transfer them to the warming plate.
• Mixing Bowl.
• Whisk.
• Ladle.
• Cooker (DUH).

Method

1. Pour the milk into the water.
2. Sift the flour into a mixing bowl.
3. Make a well in the middle and break the eggs into it.
4. Whisk the eggs into the flour.
5. Slowly add the milk and water, whisking all the while until all the liquid has been added and you end up with a smooth batter.
6. Half fill a saucepan with boiling water, and place on the hob on a medium heat.
7. Place a plate on top of the saucepan, this will act as a hot plate keeping the pancakes hot during the cooking process. Note: Pancakes cool quickly.
8. Heat your frying pan on high until hot.
9. Once the pan is hot, reduce heat to medium.
10. Spray pan with 3 sprays of oil.
11. Use about 3 quarters of a ladle full of the mix and pour it in a circle around the centre of the frying pan, tip from side to side to make the pancake shape. Pouring the mix in a circle instead of just in the centre makes it easier to make a large pancake quickly.
12. Check when edges become loose, usually about 20 seconds, and flip it over.
13. Cook the other side for few seconds.
14. Remove from pan and place on the warming plat and place a layer of grease proof paper on top ready for the next pancake
15. repeat until all pancake batter is used up.
16. Eat the pancakes sprinkled with sugar and squeeze some lemon juice onto them prior to eating.