Pancakes

Equipment

• Mixing bowl
• Measuring jug
• Whisk

• Weighing scales
• Frying pan
• Spatula

Ingredients

• 125g/4oz plain flour

• Big pinch of salt

• 2 eggs

• 200ml/7fl oz milk

• 90 ml/3floz water

• 60g/2oz butter

• Strawberries

• Raspberries

• Maple Syrup

• Sugar

• Lemon Juice

Method

1. Sift flour & salt in a mixing bowl, then make a well in the centre of the flour

2. Break the eggs into the well, whisk eggs & flour together. Next mix together the water & milk in a separate bowl or jug.

3. Add the liquid to the flour a little at a time, whisking to make a smooth batter.  Melt 2 tablespoons of the butter in a saucepan or microwave & stir into the batter. Sieve if lumpy.

4. Melt the remaining butter into a small frying pan – just use enough to coat the bottom of the pan.

5. Add the batter – you need about 2 tablespoons for each pancake. Tilt the pan so the batter covers the base.

6. Cook the pancake for about 1 minute.  Use a spatula to loosen it, then flip it over! Cook the 2^nd side for 30 seconds.  Repeat with the remaining batter until batter is used up.  Keep the pancakes warm in the meantime

7. Fill the pancakes with fresh fruit & plenty of maple syrup or sugar & lemon juice.