A classic pancake recipe – serve them as soon as they are made, hot from the pan
- 2 large free-range eggs
- 250ml (9fl oz) milk
- 100g (4oz) plain flour, sifted
- pinch salt
- 50g (2oz) butter, melted
- lemon wedges
- caster sugar
Whisk the eggs and milk in a jug until combined. Set aside.
Sift the flour and salt into a bowl, making a well in the centre. Gradually add the egg mixture into the well and, using an electric whisk, draw the dry mixture from the edges to create a smooth batter. Leave to stand for 30 minutes.
Heat a pancake pan to hot, reduce to medium and brush lightly with melted butter. Allow around 2tbsp of mix for each pancake. Turn once golden on the underside then cook until lightly browned. Serve with a little lemon juice and sugar.