Makes six large pancakes


125g/4oz plain flour

Pinch of salt

2 eggs, beaten

200ml/7oz whole or semi-skimmed milk

2tbs cold water

50g/2oz Small knob of butter for frying


1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre and pour the beaten eggs into it.

2. Mix the milk with the water and then pour a little in with the eggs, whisk well with the flour, drawing it gradually into the middle until you have a smooth paste the consistency of double cream.

3. Whisk the remaining milk in until the batter is more like single cream and does not cover the whisk.

4. Cover and refrigerate for at least half an hour if need be.

5. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to grease the bottom of the pan to prevent sticking. It should be hot enough that the batter sizzles when it hits it.

6. Spread a small ladle full of batter across the bottom of the pan, quickly swirling to coat.

7. When it begins to set, loosen the edges with a thin spatula or palette knife.

8. When it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds (if you're feeling cocky, you can also toss the pancake after loosening it – the dog will appreciate it if it lands on the floor – grasp the handle firmly with both hands then jerk the pan up and slightly towards you)

9. Pancakes must be eaten as soon as possible, before they go rubbery. Double the recipe up for a hungry family.

Baker Mike's serving suggestions

* Maple syrup can add a caramel dimension to a pancake and if you are into fruit, blueberries work a treat too.

* Fold the pancake in half, then in half again to form triangles, or else simply roll them up in sugar.

* If making a large batch of pancakes, keep them warm in between greaseproof paper in a warm oven.

* Kids’ pancakes: great or spread on top of the pancake chocolate adding slices of banana. Strawberry jam or golden syrup is cool too!

* Savoury pancakes are ideal to use up offcuts of meats.