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Despite this, we’re adamant that pancakes should be enjoyed all year round – why just save it for one day a year? They’re not only delicious, but they’re so versatile that they can be eaten for breakfast, lunch or dinner.
• 125g plain flour
• 1 medium egg, beaten
• 275ml-300ml semi-skimmed milk
• Vegetable or sunflower oil, for frying
1. To make the batter, sift the flour with a pinch of salt into the bowl. Make a well in the centre, pour in the egg. Add the whisk attachment.
2. Slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Rest for at least 20 minutes.
3. Heat small frying pan over a medium heat, and add oil. Add a small amount of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.
4. Loosen all around the pancake with a knife, then flip and cook for a further minute, until golden.
5. Serve the pancakes on a plate with your chosen accompaniment.