Delia Smith’s simple Pancake recipe
Ingredients : (double if necessary)
110g Plain Flour, 200ml Milk mixed with 75g Water, 2 large eggs, 2 Tablespoons of melted butter, a pinch of Salt. Lemon wedges, sugar or Maple Syrup to serve
- Sift the flour and salt into a large mixing bowl
- Make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs using an electric whisk.
- When the mixture thickens, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk).
- Melt some butter into a hot frying pan. As soon as the pancake mixture hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take around 1 minute to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be and then flip over and cook the other side.
- To serve, sprinkle each pancake with caster sugar and freshly squeezed lemon juice (or maple syrup) fold in half or simply roll them up.
Please have a look on our Forbury Newspaper page to read about the history and tradition of Pancake Day.