Pancakes

Ingredients

British

• 110 g plain flour
• Pinch of salt
• 2 eggs
• 200 ml milk
• 75 ml water
• 50 g butter

Toppings:

• 1 lemon
• Caster sugar

American

• 135 g plain flour
• 1 tsp baking powder
• 0.5 tsp salt
• 2 tbsp caster sugar
• 130 ml milk
• 1 egg
• 2 tbsp butter, melted

Toppings:

• Maple syrup
• Butter

Scottish (Scotch)

• 225 g self-raising flour
• 50 g caster sugar
• 280 ml milk
• 2 eggs
• 2 tbsp sunflower oil

Toppings:

• Butter
• Jam
• Honey
• Berries
• Yoghurt

French (crêpes)

• 125 g plain flour
• 15 g caster sugar
• Pinch of salt
• 2 eggs
• 325 ml milk
• 50 ml double cream
• 20 g butter (clarified)

Leave to rest the batter for up to an hour.

Vegan (Banana)

• 2 bananas, mashed (peeled ~160 g)
• 120 g plain flour
• 1 tsp baking powder
• 120 ml oat milk
• 3 tsp vegetable oil

Toppings:

• Blueberries
• Banana, sliced

Method

1. Sift the dry ingredients into a large mixing bowl
2. In a separate bowl, whisk together the wet ingredients
3. Pour the wet mixture graduallly into the dry mixture then whisk until smooth
4. Melt 1 tbsp butter in a hot pan
5. Turn the heat down to medium
6. Spoon in enough batter for one pancake
7. Tip the batter around the edges of the pan, cook, then flip when ready
8. Add a bit more butter and repeat for each pancake