Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
BRITISH · BREAKFAST, BRUNCH, MAIN COURSE
Easy pancakes
Ingredients
2
100g plain flourAs needed
2 large eggsAs needed
300ml milkAs needed
1 tbsp sunflower or vegetable oil plus a little extra for fryingAs needed
lemon wedges to serve (optional)As needed
caster sugar to serve (optional)As needed
Method
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream. Set aside for 30 mins to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
Recipe data: TheMealDB · Powered by Bee Solutions
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Tom Collins
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