Traditional Pancakes

Traditional Pancakes
Rating: (4ratings)


2 large eggs (beaten)
150 g/5 oz Cream Flour
1 tbsp Siúcra/McKinney Caster Sugar
250ml/8 fl milk, or milk and water mixed
1 tbsp melted butter (optional)

Add the eggs to the flour and, using a whisk, add the liquid a little at a time, whipping until you have a smooth batter. Stand, if possible for 30 minutes.

Lightly grease a flat, well-seasoned pan, and heat until it just begins to smoke. Pour on 2-3 table spoons of the batter.

Quickly, lift from the heat and tip in several directions to spread the batter evenly over the bottom of the pan.

Cook until the batter is set on top and brown underneath. Turn and brown the other side.