QUICK PANCAKE BATTER RECIPES

Steps:

• 1. First separate the eggs, putting the whites into one bowl and the yolks into another.
  2. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
  3. Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
  4. Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
  5. At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
  6. You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can imagine...

Steps:

• Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
• Set aside for 30 mins to rest if you have time, or start cooking straight away.
• Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
• When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
• Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.