BASIC PANCAKES – from Mary Berry’s Complete Cook Book
250g (8oz) Plain Flour
3 eggs, lightly beaten
250ml (8fl oz) milk
250ml (8fl oz) water
75ml (21/2 oz) sunflower oil, plus
extra for frying
20 t0 23cm (8 to 9in) frying pan
* Sift the flour into a bowl and make a well in the middle. Add the eggs and a little of the milk and gradually blend in the flour. Whisk together the remaining milk, measured water and oil and sift into the flour mixture. The recipe says leave to stand for 30 mins but we’ve always found it works fine if you use it straight away!
* Heat the frying pan. Brush with a little oil and pour in batter. Roll around the pan until it covers well. Cook for one minute, turn (or flip!) and cook second side until golden.
Delicious with sugar and lemon or limes. Or add a dollop of icecream and even some Baileys. We also love them spread with Nutella chocolate (and cream!) and rolled up French crepe style.
* Make approx 10 to 15 pancakes depending on how large your frying pan is and how thick you like your pancakes.
Tip: You can also make a stack of these pancakes earlier and when you want to eat them, simply reheat in microwave or fry lightly again on each side. They will also keep rolled up in your fridge to eat next day.