Lilly Green’s Shrove Tuesday Pancakes

Lilly Green’s Shrove Tuesday Pancakes

Ingredients
•110 g plain flour
•pinch of salt
•2 large eggs
•275 ml semi skimmed milk
•2 tblsp butter (unsalted or 50g melted, and a little extra for pan!)
Method
1.Firstly, sift flour through fine sieve into large mixing bowl
2.Then, make a well in the center of the flour and break the eggs into it.
3.Whisk the eggs in a little bowl then slowly pour into the well of flour and, using one of your (clean) hands or a fork gradually combine into the flour.
4.Then, add small quantities of the milk at a time until it’s all been used. Grab a rubber spatula and scrape any ‘escaped’ bits of flour from around the edge into the center.
5.Grab a whisk and once again mix the ingredients until the batter is smooth, with the consistency of thin cream.
6.Add the 2 tbsp of melted the butter to the mix, whisk, then leave to rest for about 20 minutes.
7.Now, take your best non-stick frying pan, about 8inches or 20cm in diameter. Add a little butter to the pan, take a sheet of kitchen towel and rub around the pan’s frying surface. The butter should just make the pan glisten. You don’t want it running around.
8.Pop the pan on to a high flame. Heat the pan, then turn down to a medium flame.
9.Add 2 or 3 tbsp of your beautiful pancake mix, grab the pan handle, tip around to evenly coat the surface with a thin layer of batter.
10.Cook to golden, you can look under the pancake using a palette knife, but each side should only take a minute.
11.Then flip the pancake over with your palette knife, cook for another minute then slide off the pan onto a warmed plate, serve and enjoy.
12.Serving Suggestions:
13.Sprinkle of sugar and squeeze of lemon, or rivers of Syrup, or your favorite jam
14.Alternative Suggestions:
15.Try adding a teaspoon of ginger powder, or Green Saffron’s mixed spice to the flour, before sifting into the mixing bowl.