Template 5

Information

Prep time

10 min

Cook time

5 min

Servings

4 pers

Category

Desert

Origin

United Kingdom

Ingredients

  • 250g of flower
  • 1 tablespoon white sugar
  • ¼ teaspoon salt, or more to taste
  • 2 eggs
  • 30cl of milk
  • 1 bag of traditional yeast

Directions

Step 1

Preheat oven to 200 degrees. Gather ingredients and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

Step 2

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

Step 3

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Step 4

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

Step 5

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Step 6

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

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