Pancake Day is on its way so I thought I’d share my go-to English pancake recipe!
For me, this recipe always makes 6 large pancakes. This will probably vary depending on the size of your pan.
200g Plain Flour
2 Large Eggs
400ml semi-skimmed milk
½ Tsp Cinnamon
Oil for frying
In a mixing bowl, whisk the eggs, milk and cinnamon. Slowly start adding the flour until you have a smooth mixture.
You’ll need to add a little bit of oil to your frying pan, just enough to coat the bottom of the pan (I’ve started using the little spray bottles because it’s easier to control). Heat the pan over a medium heat.
Ladle some batter into the pan, carefully tilting the pan to spread the mixture into a thin and even layer.
Place the pan back on the heat and leave to cook for around 30 seconds. Once the pan has reached the right temperature you’ll see the pancake starting to cook through to the top, turning golden.
If you wiggle the pan around a bit and the pancake is moving with it – it is ready to flip! Using a spatula or palette knife, flip the pancake and cook the other side for another 30 seconds until it has turned golden all over.
Pop the finished pancake onto a plate and continue with the rest of the batter.
I usually serve as I cook, adding plenty of fruit, syrup or Nutella!
My favourite pancake toppings are blueberries, banana and golden syrup! What’s yours?