Master this recipe and invent your own toppings such as ham and cheese, blueberries and brown sugar, lemon juice and sugar, maple syrup and bananas and hunger pangs will be kept at bay for ever.
Spoon 110g plain flour and a pinch of salt into a bowl.
Make a well in the flour and drop in a slightly beaten egg.
Have 300ml milk handy and slowly pour in about half the measure on top of the egg.
Use a wooden spoon to mix everything together. When all the flour is mixed and wet, switch to a whisk and use it to beat the mixture to a smooth, thick batter.
Add the rest of the milk, whisking all the while until the batter is like runny cream.
Batter can be left standing for a couple of hours but after that it should be refrigerated.
To cook, heat a pan to quite hot, drop in no more than 1/2 tsp oil then add about 1 Tbsp of batter.
Roll the pan around to coat the pan evenly. The underside will be cooked in one minute. Use a spatula to flip the pancake straightening and smoothing if necessary. Cook that side for one minute. Flip from the pan on to a plate and keep warm or eat immediately. Repeat, adding less oil for each pancake.
The recipe makes about 10 pancakes.
- The Press
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