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Pancakes recipe

  • Asparagus 
  • 125g plain flour
  • Salt
  • 1 medium egg
  • 275ml milk
  • Knob of butter
  • A little vegetable oil
  • Lemon wedges to squeeze over
  • Golden caster sugar to serve

 

Prep time: 5 mins plus standing time Cook time: 10 mins Makes: 6-8

1. Sift the flour and salt into a bowl. Make a well in the centre and add the egg.

2. Stir with a wooden spoon, the pour in the milk, drawing in the flour to make a smooth batter (ignore the odd lump). Set aside for 15 minutes.

3. Heat a tiny knob of butter and a drizzle of oil in a frying pan. Tip the pan to allow the fat to cover the base, Wipe away any excess with a kitchen towl. 

4. Stir the batter again and pur in a ladleful, tipping the pan around - it should form a thin film that covers the base. 

5. Cook for 1-2 minutes until the batter is nearly set on top and the underside is golden. Flip and cook the other side for 1-2 minutes. Transfer the pancake onto a plate and keep warm until you've finished cooking the rest.

6. Continue to cook the remaining mixture until you make 6-8 pancakes. Serve with a good squeeze of lemon juice and a sprinkling of caster sugar.

Ideal Home Show Shop tip: Serve with caramel sauce for an indulgent pudding. Or, for a savoury twist, fill with ricotta and chopped spinach, sprinkle with grated cheese and bake in the oven until warm. 

Find this recipe and more in the Ideal Home Show Cookbook.

 

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