I love pancakes, I know I’ve said that before and I also will have said I don’t understand why I only make them once a year! Anyway, fool proof pancake recipe below, brackets are for those not using a Thermomix:
110g plain flour, (sifted)
pinch of salt
200g full fat milk mixed with 75ml water (200ml and 75ml)
20g melted butter
Butter for greasing the pan
1) Put all batter ingredients into the bowl, put on lid with MC cup in place and whizz 30 secs/Speed 6 (sift flour and salt in to the bowl, make a well in the centre and break in eggs then start to whisk, slowly incorporating the flour from the edges. Then start to add the milk and water mixture gradually whisking well to ensure you get a smooth better with no lumps)
2) Leave to rest for 15 mins
3) Heat a non stick or ceramic frying pan and grease with butter using a wodge or kitchen roll or I bunched up the butter paper and used that. Do watch your fingers though and remember the pan is hot!
4) Pour (use a ladle) some of the batter in to the pan, you might have to do a few to get the amount just right for your pan size, as soon as the batter hits the hot pan rotate you pan around from side to side to get the batter coating it evenly without being too thick. It takes about 30 secs for the first side to cook. Lift a corner with a palette knife to see, it’s ready when its tinged golden. Flip or turn over with the palette knife, the second side should do in around 10-15 secs. Slide on to a plate and wrap with a tea towel to keep warm.
5) Squeeze over lemon juice and sprinkle on some sugar then roll or fold as you like and enjoy!
TIP: pancake can be made in advance, then left to get completely cold and put in the fridge covered with cling film for up to 2 days or frozen between sheets of baking parchment and put in a freezer bag.
Variations: Make a creamy chicken and mushroom filling, the put some of the filling in to the centre of a pancake, brush beaten egg around the edge fold in half like a pasty. Put on to a baking tray, brush with egg and top with panko breadcrumbs then put in to the oven at 220C for 20 mins – keep an eye on it in case you have a quick oven!
Or layer with thick vegetable ragu and béchamel sauce like a lasagne and top with cheese and bake at 180C for 30-40 mins.