You can't pass cooking these pancakes.
Depending on where in the world you are, these are pancakes or crepes. There can be a lot of debate about pancakes, crepes, flapjacks, but this is what I was brought up with as a child.
Makes a great dessert, snack, breakfast, or dinner.
This is a family recipe from my dad's side of the family. He has fond memories of going to his grandmother's house every day after school for some fresh pancakes with lemon and sugar. Topping is to taste, lemon and sugar is a go to topping. You can also use butter, chocolate or caramel topping, maple or golden syrup.
Recipe
Makes 12 Pancakes
1 Egg
2 Cups Milk
1 2/3 Cups Flour
Margarine or Butter for Cooking
Directions
In a bowl, add your egg, milk and flour.
With a electric beater or whisk, beat for about one minutes until mix has combined.
Strain out any lumps.
Cover and refrigerate for at least 30 minutes.
Heat your butter to medium- high heat. You may have to adjust the heat. Add butter each time.
Add a scoop of pancake mix. Scoop enough to line your pan thinly you when spread it out.
Tilt your pan on an angle and spread it out to cover the surface. Put it back on the heat.
In about 1-2 minutes there will be bubbles forming and the colour has changed with browning on the edges. That's when you know it's ready to turn.
With a spatula, flip your pancake.
Cook it on the other side for 1-2 minutes. Lift the pancake with your spatula to check.
Place the pancake on a plate and leave it somewhere warm, like an oven on 50 degrees Celsius.
Serve with your favourite toppings. Enjoy!
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