We love pancakes and think we should be eating them all year round, not just on Pancake Day. Pancakes cook really well in your wood fired oven light and fluffy with crispy edges; delicious! We love our pancakes with a classic lemon and sugar topping but you can eat them with almost anything, sweet or savoury.
- Yield: 12 to 16 pancakes
- 9 oz · 2 cups (250 g) plain (all purpose) flour
- Pinch of salt
- 3 eggs
- 12 fl oz 1⅞ cups (450 ml) milk (full fat or semi-skimmed, it’s up to you)
- 1 oz 2 tbsp ((30 g)) melted butter
- Lemon juice
- Caster sugar
- Put the flour and salt into a large bowl and crack in the eggs. Whisk the eggs into the flour and then whisk in the milk to get a batter the consistency of double (heavy) cream. Let the batter stand for 30 minutes.
- Heat a 20cm/8” wide frying pan in the oven and add a little of the melted butter. Wipe it round the pan with some kitchen paper.
- Add a ladleful of the batter and swirl it around the base of the pan.
- Put the pan in the oven for 2 minutes until the pancake is golden brown on its base before flipping it over and cooking for another minute.
- Take the pancake out of the pan and put it on a plate. Squeeze over some fresh lemon juice and sprinkle over a little caster sugar.
- Repeat the cooking process to use up all the pancake batter and enjoy all year, not just Pancake Day!