For these you will need:
- one egg seporated into two large bowls
- 50g butter, gently melted in a saucepan
- 125g flour
- 300ml milk
add to your egg yolk the milk and melted butter and sift in your flour, whisking as you go. You want a smooth batter with no flour lumps. When these four ingredients are well combined you should have quite a thick, dense batter. Next step is to lighten the mix by whisking your egg white to soft peaks, then folding your whites into the flour and egg yolk batter.
You want a nice hot frying pan coated with just a little oil to cook these. Pour half a ladle full of the mixture into your frying pan, the mix doesn’t spread like a normal pancake and smaller pancakes work best so smooth it out with the back of your ladle until it is the size you would like. Your pancake is ready to flip when the underside is easily lifted away from the pan, cook to a good golden brown colour on each side, then start your next batch!
Pile them high….
I like to serve mine with caramel sauce and toasted hazelnuts,
lemon and sugar work rather well too.
Happy Pancake day!