Cook 1 x pancake and successfully toss the pancake before landing it back in the pan.
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges to serve (optional)
caster sugar to serve (optional)
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and caster sugar, or your favourite filling.
There are so many different toppings and fillings you can use which can be really nutritious and even some a little ‘naughty.’ Biscoff being a firm favourite in the Davies household.
Here’s Mr Davies showing a few of the options available for fillings/toppings: