Ingredients
- 100g plain flour
- 2 eggs
- 300ml milk
- 25g butter, melted
Method
Sift the flour into a mixing bowl. Make a well in the centre & beat in the eggs using a whisk.
As the egg mixture becomes thicker, add a little milk to loosen it, then keep whisking & add the remaining milk. Whisk well until mixture is smooth. Then add the melted butter.
Check the consistency of the batter, it should be thin like single cream.
Ensure your ESSE hot plate is hot (200). Wipe the hot plate with kitchen paper dipped in a little melted butter or oil. Using a ladle, pour the batter into a circle, using your ladle to swirl it around. Cook for a minute or two until small air bubbles start appearing.
Using a palette knife to release and lift the edge of the pancake and flip over & cook the second side until golden, then carefully remove it from the hot plate to serve. (The pancakes won’t stick together when stacked up with the added melted butter to the batter.)
Note: Often the first pancake will either be too thick or will break. Check the consistency of the batter and add a little milk if too thick. As you become more familiar with pouring the batter and swirling it, the pancakes will improve. (The first pancake is for the cook!) Happy cooking!
Recipe provided by Philippa Vine, Bluebell Farmhouse Kitchen.
