Pancakes

Pancakes with sugar, cinnamon, syrup and a squeeze of lemon.

INGREDIENTS

Cake Flour 115g
Salt 1/4 teaspoon
Egg 1 large
Milk 250ml

Butter 1 tablespoon
Sugar to taste
Cinnamon to taste
Syrup to taste
Lemon 1, quartered

METHOD

Sift flour and salt into a bowl. Make a well in the centre and drop the egg into it, stir from the centre working in the flour, gradually adding half the milk until the mixture is the consistency of thick cream. Beat thoroughly for about five minutes, then add the remaining milk and mix in well. Place the mixture in a pouring jug and put it the fridge for at least half an hour before making the pancakes.

Heat up a non-stick frying pan, when hot brush with a little butter and pour in enough mixture to coat the bottom of the pan. Cook for approximately 2 to 3 minutes, then turn over and cook the other side for another 2 to 3 minutes. Remove from the pan brush with a little more butter and repeat the process until you have used up all the mixture.

To serve sprinkle with sugar and cinnamon, a generous drizzle of syrup and a squeeze of lemon juice, then roll them up or fold them in quarters.