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Traditional Pancakes

Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 8-10

110g plain flour, sifted pinch of salt
2 Birchgrove eggs
200ml milk mixed with 75ml water
50g Welsh butter

To serve:
golden caster sugar
lemon wedges

Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs making sure all the flour from around the edge of the bowl is incorporated.

Add the milk and water mixture a little at a time. Whisk continuously until all the milk and water is added and the batter is smooth and has the consistency of thin cream.

Melt the butter in a pan. Add 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to oil the pan, using kitchen paper to smear it round before you make each pancake.

Heat a pan over a high heat, reduce the temperature, wipe with a little of the melted butter and add two ladles full of batter. Swirl the batter round the pan and cook for about 30 seconds. Make sure the pancake is loose and toss. Cook for a further few seconds and serve with a generous sprinkling of sugar and lots of lemon juice.