Super easy, versatile and flippin’ tasty (pun intended)!
Serves 2-4 (depending on appetite and will power)
- 100g plain flour
- 300ml semi-skimmed milk
- Vegetable oil for frying
- pinch salt
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the egg into the middle then pour in about 50ml milk. Start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
- Heat the pan over a moderate heat then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer then leave to cook, undisturbed, for about 60 seconds. If the pan is the right temperature, the pancake should turn golden underneath after about 60 seconds and will be ready to turn.
- Hold the pan handle, ease a fish slice under the pancake then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds and cook for another 30-60 seconds before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
- Sprinkle, squeeze and pour your favourite toppings and fillings over and tuck in.
To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.
Classic citrus and sugar: sprinkle each cooked pancake with sugar, roll up, sprinkle a little more sugar and squeeze over fresh lemon or orange juice.
Nutella and banana: Roll pancakes, spread with Nutella and top with chopped banana and chopped, toasted hazelnuts.
Spinach and ricotta: Wilt spinach, strain well, stir through ricotta and season with nutmeg, salt and pepper. Stuff and roll pancakes.
Creamy mushroom: Fry chopped mushrooms and stir through some garlic roule. Add some wilted spinach or kale if desired. Stuff and roll pancakes.
Onion, cheese & bacon: Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot.
Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.