Pancakes | Parsec-Wallis Adventures

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Take out eggs and milk out of the refrigerator one hour ahead of cooking time.

Step 2

Break eggs in a large mixing bowl, add sugar, salt and baking soda (3”S”).

Step 3

Start adding a bit of milk and a bit of flour one after another to whisk it all into a smooth, liquid batter. The amount of flour largely depends on the liquids, so don’t add too much flour at first but rather add it when you see that it’s needed.

Step 4

Add water and check the consistency. Add flour if required. The batter should be thicker than double cream but more liquid than creme fraiche.

Step 5

Whisk in oil.

Step 6

Leave the batter at room temperature for an hour or so before you start making pancakes.

Step 7

Whenever possible use a cast iron pan on gas but I guess any will do as long as it works. Heat through the pan really well then reduce the fire setting.

Step 8

Use the baking brush to oil the pan.

Step 9

Whiler holding the pan in one hand in the air, add a ladle of batter into the pan into the centre of the pan, roll the pan all around to cover the whole bottom. Test with the quantity of batter to reach a thin pancake. Put on the stove.

Step 10

Once the whole pancake changed a bit of colour into ivory, turn to the other side using a silicone spatula if possible or some other flexible-blade spatula.

Step 11

Now all you need to do is repeat this another 15 times or so depending on the size of your pan.

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