Easy Pancake Recipe

Sift the flour and salt into a mixing bowl, then make a well in the centre of the flour and break the eggs into it. Whisk the eggs into the flour. Mix the milk and water together, then start to add them to the mixing bowl in small amounts. Continue whisking as you go (this usually gets rid of any lumps) until all the liquid has been incorporated and you have a smooth, quite runny batter.

Melt the butter in a frying pan, and then spoon 2 tbsp of it into the pancake mix. Put the rest of the melted butter into a saucer and use it to grease the pan in between pancakes, as necessary. Put the pan back on the hob over a high heat to get it really hot, then turn the heat down to medium before you start cooking. Each pancake will use about 2 tbsp of batter (a ladle equivalent to this is handy); as soon as the batter goes into the pan, swirl it around so that the batter coats the base of the pan in a thin, even layer. After about 30 seconds, lift the edge of the pancake – it should be lightly browned.

Use a fish slice or palette knife to flip the pancake over, or if you’re feeling brave, you can try tossing it in the air and catching it in the pan (though we can’t be held responsible for any resulting mishaps!). Cook the other side of the pancake for a few seconds more, then slide it out of the pan, place it on a warm plate and cover lightly with a clean tea-towel while you cook the next one.