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My favourite pancakes |
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by Annabel Karmel, from
Children's First Cookbook |
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Ingredients
125g/4oz plain
flour
big pinch of salt
2 eggs
200ml/7fl oz milk
90ml/3fl
oz water
60g/2oz butter
strawberries
blueberries
raspberries
maple
syrup
Method
1. Sift the flour
and salt into a mixing bowl. Then make a well in the centre of the
flour.
2. Break the eggs into the well. Whisk the eggs and flour
together. Next mix together the water and milk in a separate bowl or
jug.
3. Add the liquid to the flour, a little at a time, whisking
to make a smooth batter. Melt two tablespoons of the butter in a
saucepan or microwave and stir it into the batter. Sieve if lumpy.
4.
Melt remaining butter in a small frying pan - just use enough to coat
the bottom of the pan.
5. Add the batter - you'll need about two
tablespoons for each pancake. Tilt the pan so the batter covers the
base.
6. Cook the pancake for about one minute. Use a spatula to
loosen it, then flip it over! Cook the second side for 30 seconds.
Repeat with the remaining batter until batter is used up. Keep
pancakes warm in the meantime.
7. Fill the pancakes with fresh
fruit and plenty of maple syrup.