Perfect English Pancakes

This recipe makes superb English pancakes without any oil or butter. They'd be really healthy if I didn't fill them chocolate and jam.

The recipe makes enough to feed about 4 people, but the exact number depends on the size of your pan. In a normal 8inch (20cm) pan it probably makes about 10 pancakes, but in my 12inch mega pan it doesn't make that many.

Ingredients:
110g plain flour
2 large eggs (organic eggs give a richer batter, plus the usual benefits)
200ml milk mixed with 75ml water

Sift the flour into a large mixing bowl. Make a well in the center and break in the eggs. Use a whisk to mix the egg into the flour until its all fairly well combined.

Stir in the milk, a little bit at a time until you have a smooth batter with a consistency similar to single cream.

Heat your pan really hot (oil it only if its not non-stick, by wiping a little oil on with kitchen paper). Now pour in a ladleful of batter (use your judgment according to the size of the pan). Pick the pan up and quickly rotate it around so that the batter runs to all sides of the pan. If there is any excess, quickly tip the remainder back into the bowl of batter.

Put it back on the heat. After a minute, loosen the edges with a spatula. It should start to shrink slightly. Lift the edge with the spatula and look underneath. When it starts to go slightly golden brown, its time for the flip.

Don't be afraid! Its all down to practice so don't worry about losing a few the first time. Just make sure that no one is standing nearby, as a crazy chef whirling a hot pan around can be hazardous.

Now put it back on the heat and cook until you get nice brown spots underneath, like the surface of the moon.

Tip onto a plate, cover with your favourite filling (lemon & sugar, chocolate spread and jam are always good options). You can also make savoury fillings, recipes for which will be coming soon.