When I was a kid, making pancakes always involved us three (me and my two brothers) rotating through three different roles: eating, hopping around impatiently waiting for the next one to be ready, and franticly waving the front door back and forth hoping the fire alarm would stop beeping.
This pancake-making session was a bit more chilled out but just as fun.
Pancakes for breakfast
9oz plain flour
900ml Arla lactofree milk
Oil (or whatever you fancy, I used goat butter) for frying
Lemon juice and sugar, or other toppings
Mix everything except the butter/oil, lemon juice and sugar with an electric mixer until you have a thick and creamy batter.
Pour a ladle-full into a hot oiled/buttered frying pan, rotate the pan so you have a thin layer of batter covering the base.
Fry for a couple of minutes, or until there are golden brown patches on the underside of the pancake.
Shake the pan and flip.
Fry for a couple of minutes on the other side then serve.
Add your topping – lemon juice and sugar on pancakes are a must for me, nothing else quite does it.
NB – I increased the amount of flour in this recipe to get a thicker batter, other than that it worked fine and they tasted great – crispy and stodgy in all the right places 🙂