Pancakes

2 Servings
100% would make this recipe for Pancakes again.

Thicker than crepes, but thinner than Scotch pancakes. Traditionally served with sugar and a bit of lemon juice but good really with just about any filling, savoury or sweet. The original recipe reads - for every pancake, use 2 tablespoons flour, halfway between heaped and rounded and 1 egg. Add a small pinch of salt and enough milk to make a batter.

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Pancakes Ingredients

4 tablespoon Plain flour halfway between heaped and rounded	1 teaspoon Oil
2 Egg	280 mililiter Milk
1 pinch Salt large pinch

Instructions for Pancakes

Whisk all ingredients together. Should have a smooth batter. Let it sit for a minimum of 30 minutes undistrubed.

Heat a small amount of oil in a shallow skillet over a medium high heat. Ladle in 1/2 cup batter and swirl all around the bottom of the skillet.
Let cook until set on top then flip over. Cook another 1 - 2 minutes and slide out onto a plate.

To serve, traditionally:
Drizzle with lemon juice and sugar

Or sprinkle with sugar

Or drizzle with honey.

Or whatever you like.

Fold into quarters or roll up.

Main Ingredient: EggsCuisine: English