Pancakes
Serve up golden, scrumptious pancakes for breakfast with this easy to make recipe. Just mix the batter, pour, flip and serve. Ready in under 10 minutes!
Makes 6-8 pancakes
4 oz. plain flour
¼ teaspoon salt
1 egg
1 egg yolk
½ pint milk
1 tablespoon melted butter
Oil for frying
Sift flour and salt in a deep bowl. Create a well in the centre of the flour and drop in the whole egg as well as the egg yolk. Add 2 tablespoons milk and beat with a wooden spoon. Add just a little more than half the milk, a little at a time. Beat well till smooth. Gradually stir in the rest of the milk and butter.
Heat oil in a frying pan, about 7 inches in diameter. Pour in about 4 tablespoons of the batter, tilting pan from side to side till the base of the pan is covered.
Cook over a quick heat till golden brown underneath. Ease out the pancake and flip it over. Cook till golden brown on the reverse as well. Make the rest of the pancakes in the same way.
Serving suggestion: Try serving pancakes with raspberry jam and cream.