Sift the flour and salt into a mixing bowl and make a well in the centre.
Add the egg and milk. Whisk until smooth. Set aside for 1 hour.
Gently heat a lightly greased 20cm frying pan. Pour about 3 tbsp batter into the pan. Tilt the pan to spread the batter evenly.
Lift the edges with a knife. When golden, flip the pancake over and cook the other side.
Sprinkle lemon juice and sugar over the pancake. Roll up and serve hot, with ice cream if you like.
Makes about 20; Prep 15 mins
COOK 15 mins
250g/9oz plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
75g/two and a half ozs caster sugar
85g/3 ozs unsalted butter, melted
300ml/half a pint milk
300g/10 ozs blueberries, fresh or frozen
honey and yogurt to serve (optional)
Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and make a well in the centre. Add the eggs, melted butter and milk to the dry ingredients, stirring just to combine (add more milk if you like a thinner batter).
Gently fold the blueberries into the batter (leave some for serving). Heat a frying pan and brush lightly with melted butter or oil. Drop tbsps of batter into the pan; cook over a low heat until bubbles appear and pop on the surface.
Turn the pancakes over and cook the other side (they can be difficult to handle so take care when turning). Transfer to a plate and cover with a cloth to keep warm while you cook the rest of the batter. Serve warm with some blueberries, a drizzle of honey and yogurt, if using.
Copied from BBC Good Food
Copied from BBC Good Food Magazine
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