Pancakes

Cooking Time

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Ingredients

Base

• 150 g plain flour
• 25 g caster sugar, plus extra to serve
• pinch of salt
• 1 medium egg
• 1 medium egg yolk
• 350 mL semi-skimmed milk
• 25 g unsalted butter, melted

Topping

• a little sunflower oil, for frying
• juice of 1 lemon, to serve

Directions

Step 1

Sift the flour into a large bowl, then stir in the sugar and salt.

Step 2

Whisk the egg, egg yolk and milk together in a jug. Make a well in the middle of the flour, then gradually beat in the milk mixture with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Stir in the melted butter and vanilla extract, and set aside for 10 minutes.

Step 3

Brush a 20 cm (8-inch) nonstick frying pan with sunflower oil and place over medium heat. When the pan is hot, pour in a ladleful of batter. Swirl the pan so that the base is covered in a thin, even layer. Cook for about 1 minute, until light golden. Using a spatula, flip the pancake over and cook the other side for a further 30 seconds, until golden. Transfer to a warm plate and repeat the process until you have 12 pancakes.

Step 4

Serve warm, sprinkled with sugar and lemon juice.