Pancake Day is here once more, so it’s time to get out the frying pan and get cooking! Besides adding a sprinkling of lemon and sugar, pancakes provide the perfect base for savoury fillings giving you a tasty and economical supper, and if none of the filling ideas on the link above take your fancy, try these here.

Makes: 6 pancakes
Preparation Time: 10 minutes, plus 30 minutes resting
Cooking Time: 15 minutes
Effort Level: Easy
Shelf Life: 3 days in fridge. 3 months in freezer

Ingredients:
100g plain flour
1 medium egg
275ml milk
pinch salt
Sunflower oil

Equipment:
20cm frying pan (measured from base)
Mixing bowl
Whisk or fork
Measuring jug
Palette knife
Dinner plate
Ladle
Sieve

Here’s What You Do:
Sift the flour and salt from high above the mixing bowl.

Make a well in the centre and crack the eggs into it, add a splash of milk then beat with a fork or whisk.

Gradually beat in the rest of the milk, drawing the flour off the sides of the bowl until you have a smooth consistency.

Leave to rest in the fridge for 30 minutes before using.

When you’re ready, place the frying pan over a high heat and let it get good and hot.

Add a tablespoon of sunflower oil to the pan then tip from side to side to evenly coat the bottom of the pan.

Using a ladle pour in enough batter to thinly cover the base of the frying pan. Then tip the pan from side to side so it spreads out evenly and cook for a minute or so.

When bubbles appear on the pancake and it’s golden underneath, flip it over with a palette knife then cook the other side before sliding onto a plate.

Repeat the process (getting the pan hot each time) and stack the remaining pancakes until the batter’s used up.

Reheat the pancakes in the microwave and serve.

Tags: eggs, milk, oil, plain flour, salt