| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Sainsbury1, Sainsbury’s |
1 |
servings |
INGREDIENTS
| 150 |
g |
Plain flour; (5oz) |
| 2 |
lg |
Eggs |
| 300 |
ml |
Milk; (1/2 pint) |
| 150 |
ml |
Water; (1/4 pint) |
| 1 |
ts |
Vegetable oil |
INSTRUCTIONS
1. Sift the flour with the salt and make a well in the centre. Break
in the eggs and mix in the flour with a wooden spoon. Gradually add
the milk and water, stirring well so that it becomes completely
smooth. Add the oil and leave to stand in a cool place for 3 hours.
Alternative method: put all the ingredients in the liquidiser and
blend for 1 minute. Leave to stand in a cool place for 3 hours.
Cooking pancakes is just a question of practice. You need a
heavy-bottomed frying pan which is just lightly greased, and which
must be heated through to exactly the right temperature, but not so
hot that it smokes the fat or burns the pancakes. Cook 1 tablespoon
of the mixture at a time, spreading it over the pan. You may need to
loosen the edges of the pancakes from the pan before you toss them,
and allow 1 minute on each side to cook them through.
Converted by MC_Buster.
NOTES : Everyone has their own favourite pancake batter. This makes
thin, light pancakes which nevertheless are beautifully pliable to
wrap around tasty stuffings.
Converted by MM_Buster v2.0l.
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