How To Make The Perfect Pancake

Its Pancake Day so why not bake some Pancakes! Try this basic pancake recipe, adapted from celeb chef Delia Smith, to make enough mixture for 12-14 pancakes. Yum!

For the pancake mixture:
110g/4oz plain flour
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter

To serve:
caster sugar
lemon juice
lemon wedges
(NR TIP: you can try anything you like - be imaginative! You could try fruit
and maple syrup, chocolate spread, ice cream, melted chocolate.)

Instructions
- Sift the flour and salt into a large mixing bowl.
- Make a well in the centre of the flour and break the eggs into it.
- Begin whisking the eggs.
- Gradually add small quantities
of the milk and water mixture, still whisking.
- Whisk until all the liquid has
been added and the batter has the consistency of thin cream.
- Melt the butter in a pan.
- Spoon 2 tbsp of it into the batter and whisk it in. Use the rest of the butter to grease the frying pan before you make each pancake.
- Get the pan really hot, then turn the heat down to medium - be really careful doing this bit.
- Ladle 2 tbsp of the batter into the hot pan all in one go.
- Tip it around from side to side to get the base evenly coated with batter.
- After about half a minute, and when the bottom is golden in colour, flip the pancake over.
- The other side will only need a few seconds to cook.
- Slide the pancake out of the pan onto a plate.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar.
Enjoy!