/assets/logos/nzww.svg
Recipe

Old-fashioned pancake recipe

The humble pancake holds a special place in our hearts... and stomachs.

Dec 09, 2015 12:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Makes 6
    • Print
    Print

Ingredients

Old-fashioned pancake recipe
  • 1 cup flour
  • pinch salt
  • 2 eggs
  • 100 millilitre water
  • 200 millilitre milk
  • 25 gram butter
Peach Sauce
  • 1 large_piece ripe peach
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Method

Old-fashioned pancake recipe
  • 1
    Sift the flour and salt into a large bowl. Make a hole in the middle and break in the two eggs.
  • 2
    Mix the water and milk together in a jug.
  • 3
    Whisk the ingredients in the large bowl together, slowly drawing in the flour to blend into the eggs. At the same time, pour in sloshes of the milk-and-water mixture a bit at a time, and blend.
  • 4
    When everything is mixed, the batter should be free of lumps. Set aside.
  • 5
    Just before cooking, melt the butter and whisk it into the batter. This really adds to the flavour, so don’t be tempted to miss this step. Pour into a jug.
  • 6
    Heat a small frying pan and grease with the lard. Keep your heat set at medium and tip in 3 Tbsp of the batter, tilting the pan to spread it evenly in a thin layer.
  • 7
    Cook for a few minutes, then turn with a fish slice. Only cook this side very briefly. Put on a plate and stack each subsequent pancake on top*. (I often serve each one immediately to my eager family. They are delicious when hot straight from the pan.)
  • 8
    Squeeze lemon juice and sprinkle sugar on top, then roll up. Or spread with honey, Nutella, jam or a fruit sauce (see our peach sauce below).
Peach Sauce
  • 9
    Peel the peach and slice. Mix in a food processor with sugar and lemon juice. Remove and stir in the passionfruit pulp. Spread pancake with sauce and roll up. Serve with whipped cream.

Notes

  • Please note, the first pancake always goes to the cook. You need to check it for taste, after all! For more pancake-making advice, watch this short how-to video

The Latest from Food To Love

read more from

/assets/logos/nzww.svg