Up to half water can be used for the liquid, but more milk than water seems to make the best pancakes.
The basic recipe can be varied by using wholemeal rather than the plain white flour and, in savoury recipes, by substituting beer for the liquid
100 g (4 oz) plain flour
pinch of salt
1 egg
300 g (½ pint) milk or milk and water
1 tablespoon vegetable oil
vegetable oil for frying
There are three methods for mixing depending on whether an electric mixer or food processor is used.
Method 1:
Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into this and add half the milk and the oil. Gradually beat the surrounding flour into the liquid to make a smooth batter. Add the rest of the milk and mix well.
Method 2:
Do as above but use an electric mixer to do the beating.
Method 3:
Put the milk, egg, oil and flour (in that order) into the bowl of the food processor. Mix.
Put the prepared batter into a jug. Put a frying pan on to heat. Pour some vegetable oil into a saucer and make a pad of kitchen paper. Use this to oil the pan. Pour a small amount of batter into a container such as an after-dinner coffee cup.
Tip the measured batter into the pan and tilt the pan so it spreads out. When it is cooked on one side turn the pancake over. When ready take it out. Next use the pad to oil the pan again and repeat until the batter is used up.
Either keep the prepared pancakes hot to serve as quickly as possible or put them to cool to stuff later.
