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Holiday Ideas

Holiday Ideas


These may be a little late (due to half term last week) but they are certainly worth the wait! We tried loads of different sweet flavourings but the runaway favourite was good old lemon and sugar!

For the pancake mixture
110g plain flour, sifted

pinch of salt

1tbsp caster sugar

2 eggs

200ml milk mixed with 75ml water

50g butter

To serve

caster sugar

lemon wedges

Sift the flour, salt and sugar into a large mixing bowl. Then make a well in the centre of the flour and break the eggs into it. Now begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any stray bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Pour the batter into a jug. Melt the butter in a small pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan, using a piece of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter, 2 tbsp is about right for an 18cm/7in pan. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make and keep them covered in a warm place.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up.

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