|Chocolate Ganache & Hazelnut Pancake|
100g plain flour
pinch of salt
250ml milk mixed with 50ml water
EQUIPMENT: non-stick frying pan / pancake pan
MAKES: 10-12 pancakes
Sift the flour and salt into a bowl. Make a well in the centre, then crack in the eggs. Whisk the eggs a little and begin to incorporate some of the flour.
Gradually add the milk and water, a small amount at a time, whisking constantly to achieve a smooth batter. When all the liquid has been added, scrape around the edges of the bowl to mix in any excess of flour. Whisk once more until the batter is completely smooth.
Heat a non-stick frying pan or pancake pan over a medium to high heat. Add the butter to the pan and when it has fully melted, whisk the melted butter into the pancake mixture. Your pan will be nicely greased now to do your first test pancake.
Ladle a small amount of the pancake mixture onto the hot pan, swirling the mixture gently to make a thin coating over the whole base of the pan.
When the pancake mixture becomes lightly golden around the outside and has cooked enough that it has loosened from the bottom of the pan, flip the pancake gently using a spatula or with a good flick of your wrist! The other side with only take a few seconds to cook.
Layer the pancakes between sheets of greaseproof paper and place in the oven to keep warm while you cook the rest.
Serve whatever way you like: nutella, classic lemon and sugar, savoury ham and cheese, chocolate ganache & strawberries. The choice is yours!
|Classic Lemon & Sugar Pancake|