My How to Make Pancakes guide provides you with step-by-step instructions to make proper English pancakes. They're the kind that most people only make on Pancake Day/Shrove Tuesday. But I'm a firm believer that "proper pancakes" are a year round treat!
Measure 175g Plain Flour into a medium mixing bowl and add 1 tsp Sea Salt Flakes.
Crack 2 Eggs into the flour and add a little of the 250 ml Milk.
Whisk together to form a thick paste. Try to beat out as many of the lumps as possible. The thicker the mix is at this point, the easier it is to get the lumps out.
Add the rest of the milk a little at a time until all combined.
Take a (24cm) frying pan and put onto a high heat until it is just starting to smoke. Then turn the heat down to medium.
Spray 3 to 4 sprays of Spray Oil into the pan, trying to coat the whole surface.
Take a ladleful of batter and pour into the centre of the pan with your dominant hand whilst starting to swirl the batter around the pan with your other hand.
When the batter is no longer liquid on top of the pancake (only 30 seconds or so), use a flat spatula to gently tease the pancake away from the pan. It is ready to flip once the pancake can be shaken around the pan loosely.
Flip the pancake. You can either do this by practising throwing the pancake up in the air and catching it. Or, if you're not trying to show off, use the spatula.
Give the pancake another 30 seconds or so on the second side.
Move the pancake to a plate and put in the warm oven.
Repeat with the rest of the batter until it is used up. Add each cooked pancake to the plate in the oven as it is cooked.