For some of us today marks Lent and so is the last day to indulge in foods like eggs and sugary treats but for others it’s a good excuse to prove our flipping skills in the kitchen. How do you like yours? thin? fat? rolled up? folded? Here’s to getting your taste buds engaged…
* 300g plain flour
* 4 eggs, lightly beaten
* 500ml milk
1. Sift the flour into a bowl. Combine the eggs and milk then add to the flour. Mix until the batter is smooth then cover and leave to stand for 30 minutes.
2. Lightly grease a heated pan with butter then pour in about 3 tablespoons of batter. Tilt the pan to spread the batter evenly. Cook until a light golden brown underneath, flip and cook the other side.
3. Keep pancakes warm while cooking remaining batter.