Recipe for Pancakes
- Pancakes
- Makes about 8
- 110g (4oz) plain flour
- 2 eggs
- 1 tablespoon melted butter
- 300ml (½ pint) milk
- A little clarified butter or oil for frying
Sift the flour into a bowl, make a well in the centre and add the eggs and melted butter. Add about a quarter of the milk and whisk, drawing in the flour. Gradually add more milk to form a smooth batter, the consistency of single cream. (You can always make it in a food processor.) Leave it to rest for about half an hour if possible not essential, though. Melt a little butter in a non-stick frying pan and pour in enough pancake mixture to cover the base thinly. Quickly tilt the pan so the mixture runs all over the surface, then cook over a medium-high heat until set. Lift the edge of the pancake with a palette knife, then flip it over and cook for another minute. The first pancake is always disappointing, don't despair, practice makes perfect, just have the first one as chef's perks.
- Butterscotch sauce
- 225g (8oz) granulated sugar
- 100ml water
- 100ml double cream
- 50g (2oz) soft brown sugar
- 50g (2oz) salted butter
Melt the sugar slowly until caramel stage is reached. Pour in the water followed by the cream with great care, stand back, as it may splutter. Add the brown sugar and simmer until the sauce is smooth. Whisk in the butter a little at a time.
