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Basic Savoury Pancakes (1)
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
4 oz 1 ½ pint
Method
Beat the egg thoroughly into the milk. Season the flour and stir in the milk and egg mixture gradually, to make a smooth lump-free batter.
Beat for several minutes with a wooden spoon with the bowl of the spoon turned over, so that the air in the hollow of the spoon gets into the batter, or beat with a balloon whisk or an electric beater. Allow to stand for two hours before using.
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