Pancakes/crepes

Pancakes/crepes

My little boy loves this with a little bit of sugar and lots of freshly squeezed lemon on top. I then roll them up and cut them into strips. I love this recipe as it doesn't contain sugar in the mix so you can adjust to suit your taste.

This recipe comes from one of my favourite foodies - Hugh Fearnley-Whittingstall. I wrote it down while watching an episode of River Cottage where they were teaching school kids about healthy eating and how much fun cooking can be.

Ingredients
250g plain flour
2 eggs (lightly beaten)
600mls full fat milk
pinch salt

Method

1. In a bowl add flour then slowly stir in the eggs and milk.

2. Heat a frying pan over a low to medium heat and brush it with butter or oil (so pancakes/crepes don't stick).

3. Add about 1/2 cup - 1 cup (this is dependent on the size of your pan and whether you are making pancakes or crepes - for crepes add less mix) and swirl around the pan.

4. Leave to cook until the edges come away from the sides of the pan so you can flip the pancake/crepe

5. Cook the other side. 

6. Serve with your choice of topping.