Pouring Batter For Traditional Pancakes

1. 1

   Mix flour and salt in a basin, make a hollow in the centre and drop in the egg.

2. 2

   Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.

3. 3

   Beat well and add remaining liquid.

4. 4

   For each pancake -- melt a small piece of fat in the frying pan. When it begins to smoke, stir the batter and place approximately 2 tablespoons in the pan.

5. 5

   When golden brown underneath, turn and cook other side.

6. 6

   Turn out on sugared paper, sprinkle with sugar and lemon juice and roll up.

7. 7

   Pancakes keep well in the freezer, excellent for savoury pancakes in a hurry, especially when you've got left over dinner to put in the middle of them. Top with a cheese sauce and bake until bubbling hot. YUMMO!

* Per serving · 4 servings · Values may vary.

No additional tips available.