Cyan: A classic pancake recipe

Whether you’re more of a lemon and sugar traditionalist or you like to throw in a chocolate chip or two and make them fluffy, pancakes are wonderfully versatile. If you’ve got flour, eggs, milk and butter you’re already two steps ahead of the game!

 

So without further ado, our chef Neil, shares his favourite recipe for this years Pancake Day!

 

 

Ingredients:
Makes 12 Crepes

Top tip: this batter is freezable for up to two months

2 eggs
25g of unsalted butter
140g of plain flour
100ml of water
200ml of whole milk

 

Method:

Sift the flour and just a pinch of salt into a large mixing bowl. Once fully sifted, create a well in the middle of your dry mix. 

In a jug, mix together your milk and water. 

Break open both your eggs and drop them into the middle of the well, and start mixing with the dry ingredients slowly. 

Once your eggs are incorportated, slowly and steadily pour in your jug mixture, incorporating more of the flour as you go. Whisk until smooth and there are no lumps of flour (not the most fun of surprises to bite into!).

Set aside your mixture to rest for 30 minutes. In the meantime, melt your butter - be sure to leave a little to grease the pan. 

Once your batter is done resting, whisk in your butter!

Heat your pan (we would recommend a skillet for optimal crepes) over a medium to high heat and grease the pan with just a little of your left over butter. 

Once the pan is hot enough, use about two large table spoons for each crepe. You may need to swill the pan about to ensure full coverage. Cook the crepe for about 45 seconds, then flip and cook the other side for about 30 seconds. You'll know your crepe is good to go once it starts freckling!

Serve immediately to get the most out of the freshness!

To top:

Chef loves a dollop of vanilla cream served with fresh berries and a dusting of sugar - we couldn't agree more! If you're going for savoury we'd add a sprinkle of ham and cheese. And hey, pancakes aren't just for pancake day... enjoy this recipe all year round, and whack the batter in the freezer when making in big batches!