Pancakes with sugar and lemon
Ingredients
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter or marg,
sugar, lemon wedges, lemon juice
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Preparation
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Sift the flour and salt into a large mixing bowl
with a sieve held high above the bowl so the flour gets an airing. Now
make a well in the centre of the flour and break the eggs into it. Then
begin whisking the eggs - any sort of whisk or even a fork will do -
incorporating any bits of flour from around the edge of the bowl as you
do so.
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Next gradually add small quantities of the milk and
water mixture, still whisking (don't worry about any lumps as they will
eventually disappear as you whisk). When all the liquid has been added,
use a rubber spatula to scrape any elusive bits of flour from around
the edge into the centre, then whisk once more until the batter is
smooth, with the consistency of thin cream. Now melt the 50g/2oz of
butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in,
then pour the rest into a bowl and use it to lubricate the pan, using a
wodge of kitchen paper to smear it round before you make each pancake.
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Now get the pan really hot, then turn the heat down
to medium and, to start with, do a test pancake to see if you're using
the correct amount of batter. I find 2 tbsp is about right for an
18cm/7in pan. It's also helpful if you spoon the batter into a ladle so
it can be poured into the hot pan in one go. As soon as the batter hits
the hot pan, tip it around from side to side to get the base evenly
coated with batter. It should take only half a minute or so to cook; you
can lift the edge with a palette knife to see if it's tinged gold as it
should be. Flip the pancake over with a pan slice or palette knife -
the other side will need a few seconds only - then simply slide it out
of the pan onto a plate.
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Stack the pancakes as you make them between sheets
of greaseproof paper on a plate fitted over simmering water, to keep
them warm while you make the rest.
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To serve, sprinkle each pancake with freshly
squeezed lemon juice and sugar, fold in half, then in half again
to form triangles, or else simply roll them up. Serve sprinkled with a
little more sugar and lemon juice and extra sections of lemon.
Low Fat Version Basic pancake batter |
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| 5 minutes to prepare | 30 minutes to cook | Makes 12 pancakes
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| Sift 125g plain flour and a pinch of salt into a bowl.
Slowly whisk in 1 egg and 300ml skimmed milk until smooth. Heat an 18cm
(7in) frying pan over a high heat. Add 1 tbsp sunflower oil and swirl to
coat. Tip the oil into a heatproof container. Ladle 3 tbsp of the
batter into the pan, swirling it round to coat the base. Cook for 1-2
minutes, until the underside is golden. Loosen the edges with a palette
knife and flip over. Cook the second side until golden.
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| Remove from the pan, cover and keep warm in a low
oven. Repeat with the remaining oil and batter, separating each cooked
pancake with baking paper. | | | |
