Dinner guest is coming tonight who loves all things anglophone so it would be rude not to serve pancakes for dessert, but like my mam makes, not French style pancakes. The batter has been resting in the fridge since early morning, and they will be served with nothing more than some brown sugar and lemon juice.
This batter will make ten pancakes and is less rich than some other recipes because it uses less eggs and no sugar. You will need: 125g of plain flour, 1 large egg, 300ml of milk and a knob of butter. Sift the flour into a mixing bowl and whisk in 3 tablespoons of the milk until you have a sooth paste and gradually whisk in the remainder of the milk. Leave to stand in the fridge for a few hours. Take the batter out of the fridge 30 mins before you start making your pancakes.
Heat some of the butter in a non stick pan on a medium. Pour a small ladle of batter into the pan, swirling the batter to evenly cover the pan base. When the edges of the pancake start to dry, it is ready to be tossed or turned. Before tempting either you should loosen the pancake with a fish slice or a palette knife. If you have difficulty loosening it melt some butter under the edges of the pancake. The toss. The more faint hearted can gently turning it using a fish slice. Then cook until the pancake in nice and brown underneath and service rolled up drizzled with lemon juice and sprinkled with brown sugar.