1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
method
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
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