Pancakes are a lovely treat for the entire family. Nothing smells better than the aroma of freshly made pancakes drenched in golden syrup or served with fruit. However, this treat is often a foregone memory for many due to milk intolerance. This pancake recipe comes to the rescue. It does not contain any milk but is just as delicious. Try this one out on the family today and see what they think. If you have problems making pancakes, don’t worry this is a simple and tasty recipe for all. This is a very light pancake, more like French crepes.
Makes 8 small or 4 large pancakes.
8oz of self-raising flour
1 pint of water
2 eggs – take out the eyes of the eggs, this will make your pancake less eggy
1 large table spoon of butter.
A non – stick frying pan. If your pan is a little worn, it is best to purchase a new pan as otherwise the pancakes will stick to the pan. Keep your new pan especially for pancakes!
1 table spoon of sugar – optional
- Sieve the flour into a bowl
- Crack open the eggs and remove the eye
- Whisk the egg together and add half teaspoon of vanilla essence or more depending on the taste you want
- Make a well in the middle of the flour and add water, sugar and egg gradually with a folk whisk it in from the sides
- When all the batter is mixed well – has the consistency of thin cream
- Melt the butter in the frying pan, once melted pour into a saucer
- Add one tablespoon of melted butter to batter and whisk batter – this will help to stop the pancake sticking
- Use the rest of the butter to grease the frying pan before making each pancake
- Make sure the frying pan is hot
- Use a soup ladle and ladled about two tablespoons of batter this into the frying pan, ensuring you tilt the batter all around the pan. Adjust the heat if you need to
- When you see bubbles forming and the underside is brown flip or use a spatula to turn the pancake over – about half a minute
- Slide the pancake onto a plate
Here are a few ideas what to serve your pancake with :
Lemon and sugar