Pancakes Recipe
Pancakes Recipe with Flour, Egg, Milk, Sugar and Lemon Juice
INGREDIENTS
4 oz (100g) Plain Flour
Pinch of Salt
1 Egg
1/2 Pint (300ml) Milk
Cooking Oil for Frying
Castor Sugar
Lemon Juice
METHOD
Put the flour and salt into a basin, make a well in the centre and drop the egg into it. Gradually add almost half the milk, stirring in the flour smoothly, and mix to a smooth batter. Add the remaining milk and whisk for a minute.
Heat a little cooking oil in the frying pan. When hot, pour off any excess, and pour in sufficient batter to cover the pan thinly. Cook quickly until the pancake is golden brown underneath, turn or toss and cook the other side. Turn onto sugared paper, sprinkle with sugar and lemon juice, roll up and keep hot. Repeat until all the pancakes are cooked.
Based on the Pancakes Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).