Who can resist a dessert pancake? Easy to make, and easy to cook, once you have made the batter earlier and left it to rest.
125g (4 and 1/2 ozs) flour
2 tablespoons of caster sugar
2 whole eggs
120 ml (4 fluid oz) milk mixed with 65 ml (2 fluid oz) single cream
30g (1 oz) butter, melted and cooled
1. Sift the flour into a bowl. If you don't want to sift it, whisk it gently or use a fork to add air to it.
2. Make a well in the centre of the flour and add a third of the milk/cream. Break the eggs into the well and whisk. Now slowly pour the rest of the milk/cream into the flour mixture, whisking each time until it is incorporated before you add more. Keep going until you have no milk/cream left.
3. Add the melted butter and sugar and whisk until there are no lumps.
4. Leave the batter to rest for half an hour so that it thickens.
5. Brush a cast-iron or non-stick pan with melted butter (or heat a bit of butter in the pan and wipe off the excess with a paper towel. Keep the paper towel, you can use it to oil the pan for the second pancake).
6. When the pan is hot, pour in a couple of tablespoons of batter, or ladle it in.
7. Swirl it round the pan, then cook the pancake until the edges seize up and lift, turn the pancake, and cook the other side for about 30 seconds.
8. Use the paper towel to re-grease the pan for the second one. Keep going, keeping the pancakes warm in the oven, and covered in tin-foil.
– If you are doing a good few, use two pans at the same time.
– If you add the batter to the pan, off the heat, you don't need to use more butter to oil it.