Ingredients3 oz plain flour
3 fl oz water
2 fl oz milk
1 egg
and for yorkies
add 1 pinch salt
Instructions
Whisk the egg into the water & milk, and then gently whisk in the flour until the lumps have gone. You don't need to let it settle.
Using a slope-sided (and preferably non-stick) frying pan, melt about a heaped teaspoon of butter or margarine over a high heat. Let it sizzle but not burn, and wait until it stops sizzling. Then pour in your mixture and spread it round the pan. Do not attempt to turn it until all the liquid has gone from the top of the pancake.
If you're using a slope-sided pan, you can toss it easily. It's harder with a straight sided pan, but slave gets round it by using two pans, and heating them both up, and then at turning time he puts the second pan upside down on top of the first and then flips the whole lot over.
For yorkshire puds, pre-heat the oven to 230'
Using one of those cake tins that makes 12 fairy cakes, put a small amount of lard in each hollow.
Bung it in the oven for 3-5 mins to get really hot, then bring it out and pour in the mix, and chuck 'em back in the oven for about 20 mins.
Using a slope-sided (and preferably non-stick) frying pan, melt about a heaped teaspoon of butter or margarine over a high heat. Let it sizzle but not burn, and wait until it stops sizzling. Then pour in your mixture and spread it round the pan. Do not attempt to turn it until all the liquid has gone from the top of the pancake.
If you're using a slope-sided pan, you can toss it easily. It's harder with a straight sided pan, but slave gets round it by using two pans, and heating them both up, and then at turning time he puts the second pan upside down on top of the first and then flips the whole lot over.
For yorkshire puds, pre-heat the oven to 230'
Using one of those cake tins that makes 12 fairy cakes, put a small amount of lard in each hollow.
Bung it in the oven for 3-5 mins to get really hot, then bring it out and pour in the mix, and chuck 'em back in the oven for about 20 mins.
