In the spirit of pancake day AKA Shrove Tuesday, here’s my take on the classic. Note these are British-style, ‘crepe’ pancakes, NOT the American style ones.
100g plain flour
200ml milk (or more if you like your pancakes a little more delicate)
oil for frying
1) mix flour, eggs and milk together into a smooth batter
2) get a non-stick frying pan very hot, and add a tiny drop of oil
3) pour just enough batter mix into the frying pan to cover the bottom. Give it a couple of minutes to sizzle and brown, then free the sides with a spatula and toss the pancake over to cook on the other side.
Suggested ‘safe’ toppings:
vanilla, toffee or nutty ice cream
thick whipped cream and sugar
lemon juice* and sugar
maple or golden syrup
fresh pineapple or pear
*some people may not be able to tolerate these