This recipe is in categories Breakfast, Desserts, Snacks, Starters, Vegetarian,

Difficulty: 3
Comments:

These can be tricky to turn, use a fish slice. With practise you might be able to flip them.

Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Number of servings: 5-6 pancakes
Serving suggestions: Serve with fruit and a fruit sauce.
This is a vegetarian recipe

Pancakes are often served on Shrove Tuesday (Pancake Day), which marks the last day before Lent in the Christian Calendar. Many Christians begin fasting on Ash Wednesday (stop eating certain foods) or give up luxury foods at this time. Lent lasts for the 30 days leading up to Easter.

This is a traditional thin pancake recipe. Pancakes can be served with many different savoury and sweet fillings. They are often served with a squeeze of lemon juice and a sprinkling of sugar. We have served ours with fresh fruit and a homemade fruit sauce. Delicious and healthy too!

• 125g (5oz) plain flour
• pinch of salt
• 1 egg
• 300ml (½ pint) milk
• a little oil to grease the pan

This makes about 5-6 pancakes.

1. Mix the flour and salt in a bowl 
2. Make a small hollow and break the egg into it
3. Mix until you have a paste
4. Add the milk a little at a time, whisking
5. Oil the pan and heat (medium heat)
6. Ladle some of the batter into the pan and tip the pan until the base is covered
7. Cook on a moderate heat; shake the pan a little and the pancake will loosen when it is ready to turn
8. Use a fish slice to turn the pancake. (Keep the cooked pancakes warm under a clean cloth on a warmed plate)
9. Serve hot with a filling or topping of your choice