Don’t feel constrained to use basil, a pinch of dried or fresh oregano will also work.
Preparation Time
25 Minutes
Cooking Time
10-15 Minutes
Total Time
40 Mins
Ingredients:
Makes 10-12 thin pancakes
- 100g Plain Flour
- 2 large free-range eggs
- 300ml milk (ideally semi-skimmed or full fat)
- Pinch salt
- Sunflower or rapeseed oil for cooking
- To serve sugar and lemon wedges
Directions:
- Place the flour, eggs, milk, and salt into a bowl and whisk well until it becomes a smooth batter.
- Ideally leave to stand for around 20 minutes.
- Place a frying pan or pancake pan onto a medium heat and use a piece of oiled kitchen paper to grease the surface with oil.
- Once the pan is nice and hot, pour enough batter into the pan to cover the entire surface (you will need to swirl the pan to do this).
- Flip once the base is golden (around a minute) and cook the other side.
- Keep warm in a very low temperature oven until you are ready with the others.
- Serve with caster sugar and wedges of lemon or your favourite jam/preserve.
Notes:
To make ahead, layer up with greaseproof paper and cover with foil to warm through in the oven or alternatively, they will also survive a 30 second ping in the microwave.
Actions:
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