Great for vegetarians
- 175g/6oz Plain Flour
- Salt and Black Pepper
- 2 Eggs
- 390ml/13fl.oz. Milk
- Vegetable Oil for frying
Preheat the oven to 140C, 275F, Gas Mark 1.
Place the flour, salt, milk and http://www.recipes4us.co.uk/Accompaniments/Basic Savoury Pancake mix Veg HT MC 30mins.htm egg in a large bowl and whisk until smooth and lump free. Preheat the oven to very low to keep the first lot of pancakes warm whilst you’re cooking the remainder.
Transfer the batter to a measuring jug.
Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.
Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn’t stick, until the underside is golden. This will only take 1-2 minutes.
Using a palette knife, turn the pancakes over and cook the other side until golden.
Transfer to an ovenproof plate, cover well with foil and place in the oven to keep warm whilst you repeat with the remaining batter.
Alternatively, spead cheese sauce on them for vegetarians, and roll. Serve while warm for best results.
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