Pancakes make a great snack, breakfast and dinner any time of the year not just Shrove Tuesday.

With this recipe you can make both the small pancakes, the larger pancakes or shapes with a pancake or fried egg mould. It just depends on the amount of milk you add. The smaller pancakes just need a thicker batter.

Pancakes can have sweet or savory fillings, I tend to go for a sweet filling.

I love to make pancakes with a balloon whisk rather than an electric whisk, but whatever works for you is good too!

This recipe will make 8-12 large pancakes depending on the size of your pan.

You Will Need:

• 200g Plain Flour
• 2 Medium Eggs (that weigh about 100g)
• 300 – 400ml Milk (I use full fat milk)
• Butter for frying

Method:

• Sift the flour into a large bowl and add the eggs one at a time giving them a stir with a balloon or electric whisk.

• Gradually add the milk to loosen up the flour and eggs and then whisking well between each addition of the milk until all the milk is used, continue whisking until all the large lumps have gone. Sometimes you will be left with a few little lumps, that is fine.

How much milk:

• For the smaller pancakes or when using a mould use 300ml of milk.
• For the larger pancakes use between 350-400ml of milk until you have a smooth batter that isn’t watery.

Making the pancakes:

• Heat a heavy flat bottomed frying pan over a medium heat.
• Once heated add a small knob of butter. Allow this to sizzle in the pan and wipe around with a piece of kitchen roll to ensure the pan is well greased.

For the larger pancakes:

• Pour a ladle of the batter into the middle of the pan, swirl the batter in the pan to spread the batter evenly over the base.

• Once cooked on the underside flip your pancake with a spatula and cook on the other side. Each pancake will cook in about 5-7 mins.

• Place in a warm oven to keep warm while you cook the remainder of the pancake batter.
• You will need to grease the pan with your buttered kitchen roll between each pancake to prevent sticking.

If you are making the smaller pancakes:

• Cook just 3 at a time, you will not need to swirl the batter in the pan but keep the pan flat at all times and flip each one with the spatula to cook the other side.
• Again keep these warm in the oven until you have finished all the batter up.
• You will need to grease the pan with your buttered kitchen roll between each pancake to prevent sticking.

Serve warm with the toppings of your choice:

• Lemon
• Sugar
• Syrup
• Raisins and other dried fruit
• Fresh fruit
• Jam
• Chocolate spread
• Cream

To name but a few….

How do you like yours?