Pancakes

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Most pancakes are quick breads, though some are made using a yeast-raised or fermented batter.The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise.They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffing's and eaten as a main course. Or you can turn everyday pancakes into a very special treat in, with a fabulous seasonal fruits and fruit liqueur sauce.






Pancakes

125 g plain flour
1/8 t salt
2 L eggs
210 ml milk mixed with
90 ml water
25 g butter, melted
extra butter for greasing pan

1. Sieve the flour and salt into a large bowl. Make a well in the center of the flour, add the eggs and whisk together briefly, then start adding the milk and water mixture gradually, whisking until all the liquid is added and the mixture is a smooth batter.


2. Just before cooking the pancakes, stir the melted butter into the batter. Use a 7-8 in pan and brush with just enough melted butter to coat the base. Over a high heat, pour in enough batter just to cover the pan, tilting it to spread the batter evenly over the base. Cook for 30 seconds until lightly brown, then flip over and cook the other side. Slide out of the pan and continue as before. Stack the pancakes between sheets of greeseproof paper. The mixture will make about 8-10.