Penny's Perfect Pancake recipe has been around as long as my husband can remember! Its an old farmhouse recipe and she makes the batter without any scales and does it by sight and feel but she has kindly written down the magic recipe here...
- 100g plain flour
- 2 eggs
- 200ml milk
- 100ml water
- Lard for frying ( the magic ingredient!)
- pinch salt
- Lemons and oranges and sugar to serve
- Orange squash to serve
Put 100g plain flour and a pinch of salt into a large bowl, make a well in the centre and crack 2 eggs into the middle.
Pour in about a quarter from of the milk and 1 tbsp sunflower oil then start whisking gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Add a good splash of milk and whisk to loosen the thick batter. While still
whisking, pour in a steady stream of the remaining milk and water. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat the pan on a medium heat, then melt some lard! Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer and work the sides in with a spatular.
Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Ease the edges and flip the pancake over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
Continue with the rest of the batter, serving them as you cook with lemons, sugar, or orange squash and squeeze of orange!