Recipes

Method

1. Put the flour and salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in 50ml milk with the oil. Start whisking from the centre, drawing the flour into the mixture. Once the flour is mixed in, beat until you have a smooth paste.
2. While whisking, pour in the remaining milk and whisk until you have a batter that is slightly thicker than single cream.
3. Wipe out a small non-stick frying pan with a little oil and heat until hot. Ladle some batter into the pan, tilting the pan for a thin and even mixture. Cook for about 30 seconds or until the bottom is golden brown, then flip over using a thin spatula or palette knife and cook for a further 30 seconds.
4. Remove from the pan onto a plate and cover to keep warm. Continue with the remaining batter, wiping the pan with a little oil every so often to prevent the pancakes from sticking.