Who doesn’t like pancakes?  Here’s a classic pancake recipe to serve with lemon and sugar plus something a little more exotic if you have an extra 20 minutes.

Pancakes

Time 30 minutes
Makes 8 pancakes
Suitable for vegetarians
Suitable for freezing

Plain flour 110g (4oz)
Salt a pinch
Egg 1
Whole milk 300ml (½ pint)
Butter 25g (1oz), melted

1 Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg and a little of the milk. Whisk slowly with a rotary or hand-held electric whisk until the mixture starts to thicken.

2 Gradually whisk in all the remaining milk and half of the melted butter. Cover and leave to stand for 10–15 minutes.

3 Heat a 20cm (8in) heavy based pancake pan or frying pan and have ready ten sheets of kitchen paper and a large plate.

4 Lightly wipe the pan with a little of the melted butter. Then pour a small ladle-full of the batter into the pan and quickly swirl it over the base until it is evenly coated, pouring any excess back into the batter.

5 Cook the pancake for approximately 30 seconds, until lightly browned underneath and the top looks almost dry. Then quickly flip, or turn the pancake over, and cook the other side until lightly browned.

6 Place a sheet of kitchen paper on the plate, slide the pancake out of the pan onto the paper, and then cover with another sheet of paper. Make seven more pancakes in the same way and keep warm.

Serve with freshly squeezed lemon juice and sprinkled sugar or try the Strawberry and Amaretto Pancakes for something really special.

Strawberry and Amaretto Pancakes

Time 20 minutes plus pancake cooking
Calories per portion 457 Kcal
Fat per portion 27gof which saturated 16g
Serves 2Suitable for vegetarians

Pancakes 4 (see Pancakes recipe)
Unsalted butter 40g (1½oz)
Lemon 1, finely grated zest and strained juice
Caster sugar 25g (1oz)
Strawberries 175g (6oz), hulled and cut into slices
Amaretto (or orange liqueur or kirsch) 2 tbsp, optional
Whipped cream or ice cream to serve

1 Put the butter, lemon zest and juice and sugar into a large non-stick frying pan and heat gently until the butter and sugar have dissolved and the mixture is piping hot.

2 One at a time, put the pancakes into the lemon sauce and heat through. Fold in half in the pan, and then in half again to make a triangle. Transfer onto warmed plates.

3 Add the strawberries to the pan and heat through in the remaining butter mixture until hot and slightly softened.Gently stir the Amaretto (or other liqueur), if using, into the strawberries and heat through. Then spoon the strawberries and pan juices over the pancakes and serve with dollops of cream or ice cream.

Recipes taken from Good Food, Fast.

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