Sweet Pancakes
2013-04-17- Yield : Makes 10 pancakes in a 20cm pan
Ingredients
- Basic Pancake Batter
- 110g plain flour
- Pinch of salt
- 2 large Bord Bia Quality Assured eggs
- 200ml milk mixed with 75ml water
- 40g butter (about 2 tbsp)
- Butter or sunflower oil for cooking.
Method
Step 1
Sieve the flour and salt into a large mixing bowl.
Step 2
Melt the butter. Mix the eggs with melted butter, milk and water.
Step 3
Make a well in the centre, pour in the liquids and whisk well, ensuring all flour lumps have disappeared.
Step 4
Leave to stand for about 30 minutes.
Step 5
Get your pan really hot, then turn down to medium. Add a little butter or oil, swirl it around and wipe excess off with kitchen paper.
Step 6
Ladle in the batter, swirl it around and cook, it should only take half a minute. The pancake should be a nice golden brown colour on the underside.
Step 7
Flip over and cook the other side.
Step 8
Continue until all the batter is used up.
Step 9
Serve hot with toppings such as Lemon and sugar. Nutella and chopped strawberries. Apple compote and walnuts. Warm mango purée or passion fruit coulis. Berry compote inside with hazelnut ice-cream on the side. Nutella and sliced banana.