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Ingredients: (makes about 8 pancakes double if more than one Simon is present)
100g plain flour
2 eggs
300ml semi-skimmed milk

Put the flour into a large mixing bowl. Season as appropriate. Crack the eggs into the middle of the flour and add around 50ml of the milk. Whisk the mixture until it forms a thick paste and no flour left hanging around by itself. If the mixture is too thick to stir add in a little more milk. Once it has reached a thick paste add a good splash of milk to loosen it up. Then, continuously whisking, add in the rest of the milk in a steady stream.

There is no need to chill the mixture in the fridge but it will stay good for up a few hours uncovered and and up to a day covered with clingfilm. 

Add a small knob of butter to your pancake pan  and heat to a medium level. Add a small ladleful of batter to the pan making sure to rotate to get a nice thin crepe. Once the pancake has started to brown and curl at the sides give the pan a shake, the pancake should move freely. Then flip in your preferred manner.