Don’t be put off by the appearance of this pancake recipe, it’s deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty.
Serves:
12
- Ingredients
- Method
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Method
Step 1
Sift the flour into a bowl and make a well in the middle. Whisk together one egg, one egg yolk and a little milk taken from the 300ml, then pour into the well.
Step 2
Whisk gently, gradually whisking in half of the remaining milk and drawing in the rest of the flour a little at a time, to make a smooth batter.
Step 3
Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle.
Step 4
Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and pour the batter into the pan, creating a freehand lace pattern.
Step 5
Cook the pancake over a medium–high heat for 45–60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice.
Step 6
Cook the other side for about 30 seconds until golden. Slide the pancake out of the pan.
Step 7
Heat and lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and re-heat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to separate them with greaseproof paper.)
