Tuesday, 6 November 2012

Perfect Pancakes

Well after the success of yesterday's breakfast, I have to say I was feeling far more motivated this morning to get up and make something delicious.  I have to say I felt more awake and alert at work yesterday with food in my belly and was generally in better form.....who would have thought! French toast is incredibly easy, took me no time at all, so as I often say 'thrilled with the win' on that one. That sad, Molly wasn't too pleased whilst reading my blog last night to see the feast I had for breakfast and that I hadn't left him any. As they say, you snooze you lose! This morning I'm going all out making myself some pancakes. Now when I saw pancakes I mean pancakes in the Irish sense as in 'crepes', thin, delicious and curling at the edges. The batter itself can easily be prepared the night before and left in the fridge, so if your Über organised (which I wasn't) this is always an option. Bon Apetit and have a terrific Tuesday! 

Perfect Pancakes

225g plain flour
2 eggs
1 pint milk
3 tablespoons butter (melted)
Pinch of salt

1. Sieve the flour and salt into a large bowl
2. Make a well in the centre of the flour and add the eggs and milk.
3. Slowly combine the ingredients and then add the melted butter.
4. Leave the batter for at least on hour before using it.
5. Heat a pan and grease well.
6. Have a flipping great time!

E-D's Notes
- It's really up to you what you serve of your pancakes, from Nutella to lemon curd, honey to 
  sugar and lemon, or maybe just some butter. Get creative and include some of your favourites.
- Make sure the pan is well greased and hot before pouring the batter onto the pan.
- Angle your pan and spread the batter to the edges of the pan for a nice thin pancake.
- Less is more....to keep your pancakes thin, remember a little goes a long way when it comes 
  to batter.

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