The classic pancakes for Shrove Tuesday. Served simply with lemon and sugar, this is a recipe for pancake purists.
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Step 1.
Tip the flour into a bowl along with a pinch of salt. Crack in the egg, pour in the milk and whisk everything together until a smooth, thin batter. Leave for at least 15 mins or cover with a plate/kitchen foil and leave in the fridge for up to overnight.
Step 2.
Heat a large frying pan over a medium-high heat and add a little knob of butter. Swirl it round the pan to completely cover the base. Take a full large ladleful of the batter and pour it into the pan, instantly tipping the pan and moving the batter around so it completely covers the base in a thin, even layer.
Step 3.
Cook for one minute until the batter has set and is free from the pan and lightly golden. Flip the pancake in one movement, or use a spatula, and cook for another minute.
Step 4.
Slide out onto a plate and scatter over a good coating of the sugar and squeeze over the juice of as much lemon as you like. Repeat.
Serves
2
Plain Flour
Salt
Egg
Whole Milk
Salted Butter
Caster Sugar
Lemon
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
2
Plain Flour
Salt
Egg
Whole Milk
Salted Butter
Caster Sugar
Lemon
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tip the flour into a bowl along with a pinch of salt. Crack in the egg, pour in the milk and whisk everything together until a smooth, thin batter. Leave for at least 15 mins or cover with a plate/kitchen foil and leave in the fridge for up to overnight.
Step 2.
Heat a large frying pan over a medium-high heat and add a little knob of butter. Swirl it round the pan to completely cover the base. Take a full large ladleful of the batter and pour it into the pan, instantly tipping the pan and moving the batter around so it completely covers the base in a thin, even layer.
Step 3.
Cook for one minute until the batter has set and is free from the pan and lightly golden. Flip the pancake in one movement, or use a spatula, and cook for another minute.
Step 4.
Slide out onto a plate and scatter over a good coating of the sugar and squeeze over the juice of as much lemon as you like. Repeat.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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