Pancakes are easy and quick to make; even a kitchen newbie should be able to handle making a pancake with a bit of practice. I have to admit that mine don’t come out looking so pretty yet as I haven’t had enough practice; nonetheless they make a meal fun and are definitely a great way to entertain. The fantastic thing about this recipe for pancakes is that you may use the same batter to make savoury as well as sweet pancakes. There are many recipes around, some also catering exclusively for savoury / sweet fillings if you prefer.

You need the following amounts approximately per person if you are making a meal of it; there might be some leftovers. If that happens, use up all your batter and you may store pancakes in the fridge for about 2 days for later use.

250ml milk

1 egg

100g plain flour

a pinch of salt

Mix each batch of batter separately in a blender. Use a ladle to measure out the amount needed for one pancake. Heat up your pancake maker or flat pan, use spray oil to avoid the batter sticking. Pour one ladle-full and spread quickly around your surface. Although the pancake will cook rather quickly, don’t be too quick to try flipping it, wait until the upper surface starts to bubble slightly and the edges start to rise. Flip the pancake over with a pan slice or palette knife so that it browns slightly on both sides.

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Pancakes are fun for children and adults alike 🙂

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