Perfect pancakes

Pippa’s perfect pancakes

Makes 12

Ingredients

• 500ml milk
• 2 eggs
• 200g plain flour
• 1 tsp salt
• To cook the pancakes, approx 50g lard or sunflower oil

Method

1. Place all the ingredients in the food processor except the flour and liquidize at minimum speed.
2. Remove the cap and spoon in the flour.
3. Replace the cap and switch on to maximum speed. Blend for 30 seconds.
4. Allow to stand for 15 mins.
5. Using a small crepe pan approx 23cm in diameter, melt 1 tbsp of lard or oil in the pan on high heat, swirling it round to cover the whole pan. Tip the excess fat. (The pan needs to be coated in fat, but the pancakes should not be cooked in fat).
6. Turn the heat down to medium and add 1 ladle of the pancake mix, tipping it around from side to side to get the base evenly coated. It should only take 30 seconds or so to cook.
7. Lift the edge with a palette knife and if the pancake is tinged golden underneath, carefully turn it over with an egg-slicer or toss it if you think you can and cook for a further 10 seconds.
8. Carefully slip the pancake onto a sheet of greaseproof paper.
9. Continue like this, adding 1 tbsp of the melted fat until all the pancakes are ready (heat more fat if necessary).