How to prepare perfectly thin pancakesPrep Time: 5 mins | Cook Time: 25 mins | Serves: 8
100g plain flour
pinch of salt
Butter and sugar
Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter.
Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and lightly coat with butter. Add a ladle
of batter tilting the pan tomove the mixture around for a thin and even layer. Remove any excess of batter and cook for about 30 secs. Turn it and cook it for other 30 secs.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with fresh blueberries, lashings of real maple syrup and extra butter, if you like.