Growing up we often had pancakes for supper. Years later when I had my own children (and not too much money) I realised how useful they were. Served with only sugar and lemon juice, the kids thought it was a treat, and I saved lots of money. Even if you are not being budget conscious, they are a simple supper, and can easily be filled with pretty much anything from sweet to savoury. These are the English type of pancake which are my favourite.
Perfect Pancakes
Nearly every country has its own version of a pancake. This is the English type, which is very much like a French crepe. They can be served with lemon and sugar, cinammon sugar, stuffed with savoury mince, creamy chicken, vegetables, apples or a host of other fillings. Making them is easy. Don't be be alarmed when the first one doesn't work perfectly - it is known as the sacrifice to the gods of the griddle. And it is the best start to your pancake making as you get to taste the very first one, even if it is in bits! You can wait until they are all cooked before serving, but we usually have them as they come off the pan, with just a bit of discussion over who will be first!
Servings 8 pancakes
Cost R12
Equipment
- frying pan, mixing bowl, whisk
Ingredients
- 200 g Plain flour
- 350 ml milk
- 2 eggs
- 1/2 tsp salt
- 1 Tbsp oil
- oil for frying
Instructions
- Combine flour, milk, eggs and salt. whisk well until no lumps remain
- Add the oil and whisk again
- Leave to stand for 30 minutes
- Heat a frying pan until hot
- Add about 1 tsp oil to the pan and swish around
- Pour in some batter, using a ladle makes it easier
- There should be just enough to coat the pan. Too thick will make the pancake stodgy
- Cook for about 30 seconds, the edges will start to crinkle
- Flip over and cook for another 30 seconds
- After the first one you do not need to use oil unless you want a crispier pancake
- If you are adding sugar and lemon or cinammon sugar, add it when the pancake is till hot