Pancakes

Cook

Method

1. Make the batter

   Put the flour in a mixing bowl and make a well in the centre. Crack in the egg, then add about one-third of the milk. Whisk from the middle, drawing in the flour gradually, until you have a smooth thick batter. Whisk in the remaining milk a little at a time. The finished batter should pour easily and lightly coat the back of a spoon, like single cream.

2. Rest if you have time

   Leave the batter for 15 minutes if convenient. This lets the flour absorb the liquid and can make the pancakes more tender, but you can cook it straight away. Whisk briefly before cooking; add a small splash of milk if it has thickened noticeably.

3. Heat the pan

   Heat a 20 cm frying pan over a medium heat. Brush it with a little melted butter. The pan is ready when a small drop of batter starts to sizzle gently without burning at once.

4. Cook the first side

   Pour in about one-sixth of the batter, roughly 60 ml, and immediately tilt the pan so it runs into a thin even layer. Cook for about 1 minute, until the surface has lost its wet shine, the edges begin to lift and the underside is lightly golden.

5. Turn safely

   Loosen the edge with a spatula, slide it underneath and turn the pancake in one confident movement. Cook the second side for 30–45 seconds until lightly spotted. Sliding and turning with a spatula is easier and safer than tossing.

6. Finish the batch

   Move the pancake to a plate and repeat, brushing the pan with more of the measured butter only when it looks dry. The first pancake may be less even while the pan temperature and amount of butter settle; adjust the heat before continuing. Keep finished pancakes warm under a clean tea towel if serving together.