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- 100 g. Plain flour
- 300 ml milk 
- 1 egg beaten
- pinch of salt
- oil for frying

1. Sift the flour and salt into a bowl add egg beat well with a wooden spoon. Then beat in milk to make a smooth batter. 
2. Heat a little oil in an 7 inch heavy based frying pan, shake the pan a little to spread the oil over the base and sides of the pan. Pour off any surplus.
3. Pour in just enough batter to thinly coat the base of the pan. Cook for 1-2 minutes until golden brown. Turn over with a palette knife and cook until
golden. Transfer the pan cake to a plate. Pile the cooked pancakes on top of each other with greaseproof paper in between them.
4. Serve as soon as they are cooked. Sprinkle with sugar and lemon juice or purchased pancake syrup.