English Pancakes

1. 1

   Sift flour into a bowl.

2. 2

   Add salt and stir with a hand whisk.

3. 3

   Add egg and slowly add milk while stirring.

4. 4

   (batter will be more runnier than American pancakes).

5. 5

   Refrigerate for an hour.

6. 6

   Put a little oil in a medium sized frying pan and warm over medium heat, after coating bottom of frying pan, pour out extra oil.

7. 7

   Pour 1/4 of a cup of batter in the pan and tilt so the batter covers the bottom of the pan.

8. 8

   Flip pancakes after about 1 1/2 minutes.

9. 9

   Repeat steps 4-6 until batter is gone.

10. 10

    Serve with lemon and sugar, fruit, or Lyle's golden syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.