Thick or thin, it doesn't matter to me, I just love pancakes! Here, I have included my favourite crepe pancake recipe that is really easy to make. You can make the batter and allow it to rest in the fridge if you don't need it straight away. Or use the leftovers the next day. I love lemon and melted butter on mine but they work just as well with chopped bananas, fresh berries, melted dark chocolate, coconut yogurt or pretty much anything you fancy - the options are endless. You can make this recipe dairy free by using plant milk and coconut oil. Enjoy!
Ingredients: makes approximately 10 pancakes
200g Plain flour
2 large free range eggs
1/2 tsp salt
568ml / 1 pint of whole milk
30g melted butter / coconut oil
Mix the flour and salt in a large bowl with a whisk.
In a jug, mix the milk and eggs until well combined. Add this to the flour mix and whisk until lump free.
Heat a frying pan over a medium heat and add some butter or oil. Add a ladle of batter and swirl until you have covered the base of the pan.
Cook for 1 minute and then flip over to the other side. Cook for an additional 1 minute and remove to a plate. Keep warm in the oven while you continue making the other pancakes. See above for my favourite toppings.