|Plain flour||4 Ounce (115 Grams)|
|Milk/Milk and water / 2 eggs with 8 f1uid ounce milk and water||1⁄2 Pint (280 Milliliter)|
|Melted butter/Olive oil / corn oil||1 Tablespoon|
Sift the flour and salt.
Add the egg(s) and a little of the liquid and beat until a smooth batter.
Gradually whisk in the rest of the liquid.
Add the melted butter or oil just before cooking and whisk the batter.
This fat improves the texture, stops the pancakes sticking and is invaluable when freezing them.
To cook the pancakes: If you have two pans, you can work more quickly to feed the family.
Brush the base with a very little oil this should be necessary for the first pancake only; after this you should be able to cook them, without adding any more oil.
Pour or spoon enough batter to give a wafer thin layer over the base of the pan; tilt the pan to encourage the batter to flow to the sides.
Cook steadily for 2 minutes, or until the pancake moves easily in the pan.
Turn or toss and cook for the same time on the second side.
Keeping the pancakes hot: Place on a plate in a cool oven or over a pan of hot water.
Cover with a 'hood' of foil.