Pancakes Pancakes Pancakes

To make pancakes like you get in restuarants is easy. Up and down the United kingdon we vary how we make and eat them.

If your a savoury fan you can varfy the recipe with different flours and flavourings but, as i am a pastry chef i will use the sweet method instead.

You will need a small to medium fring pan, non-stick preferable, a laddle and some butter set aside for frying and a small  bowl.

For the pancake mix:
110g plain flour, sifted
pinch of salt
2 eggs
200m milk
75ml water
50g butter

method:
Sift the flour and salt into a mixing bowl. Make a well in the centre of the flour and break the eggs into it.start whisking the eggs into the flour then pour in the milk and water ensuring that you scarpe down the sides of the bowl as you do so.

The consistency that you are looking for is something along the lines of single cream without any lumps.
once you have made your mixture, you will need to get your frying pan hot, it should take around a minute both sides to cook you pancake over a medium heat.

Place your 50g of butter in to the pan allowing it to melt then pour out the excess in to the bowl you set aside previously. Use the laddle to estimate how much mixure you will need to make a 3mm thick pancake. As the pancake cooks the surface will start to bubble and set once it has set you can turn the pancake over to cook further. The colour should be golden brown.

If like me you make numerous amounts the best way of keeping them warm is in a warm over, cover the plate up with foil to prevent drying out until you serve them.

Serving suggestions- A favourite of one of my friends is fresh berries and whipped chantilly cream which is vanilla flavoured cream.
The classic is with a sprinkling of sugar and a squeeze of lemon.