Pancakes

Recipe

Pancakes have a long history, with evidence of flatbreads existing as far back as 30,000 years ago. Ancient Greeks and Romans enjoyed early forms of pancakes, and the tradition of eating them on Shrove Tuesday (Pancake Day) has roots in Christian fasting traditions. In Britain, they are associated with Shrove Tuesday, commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before the fasting period of Lent. Pancakes have evolved into diverse forms worldwide, from thin crêpes to thick, fluffy American pancakes, and most countries have their own form of pancake or flatbread.

Ingredients

Makes 6-8 medium sized pancakes

100g plain flour
2 eggs
300ml milk
I tbsp sunflower oil plus extra for frying
Lemon wedges and caster sugar to serve.

Method

Place all the ingredients [except lemon wedges and sugar] in a large bowl
Whisk until the mixture is smooth and resembles single cream
Leave to stand for at least 30 minutes.
Grease a frying or pancake pan with oiled kitchen paper and set over a medium heat.
When the pan is hot add a thin layer of batter and cook for 1 minute each side until golden.
Keep warm in a low oven over on a plate over hot water until ready to serve.