This easy recipe makes the best traditional English Pancakes, ideal for Shrove Tuesday or anytime of the year and best enjoyed with your favourite topping!
Ingredients
3 large free-range eggs
125 g plain flour
250 ml milk
unsalted butter
Directions
Crack the eggs into a blender then add flour, milk and a pinch of sea salt and blitz until smooth.
Pour into a bowl and leave to stand for 15 minutes.
Melt the butter in a large non stick frying pan on a medium heat and tilt the pan so the butter coats the surface.
Pour 1 ladle of pancake batter and tilt again, to spread it all over the base. Cook for 1 to 2 minutes or until it starts to come away from the sides.
Once golden underneath, flip the pancake over and cook for another minute.
