Pancakes are very versatile as a child I remember having pancakes often, poor mum standing at the stove unable to keep up with the demand of her customers. She has / has a special frying pan for pancakes which isn’t washed just wiped clean. We’d have them with a squeeze of lemon and a sprinkle of sugar rolled up then eaten in seconds. I only make them occasionally and either eat them as I did as a child, but for a breakfast treat rather than a pudding, or with a savoury filling.
To mark about 8 pancakes about 20 cms in size break 2 free-range eggs in a large mixing bowl and beat the lightly with a hand whisk, then add 200ml of milk and whisk this in. Next sift in 100g of plain (all purpose flour) if I sometimes mix in some rye flour which gives a slight nutty flavour that works well especially with savoury fillings. I use 80g plain flour and 20g rye. Add a pinch of salt and whisk everything together ensuring there are no lumps. It’s best if you leave the mixture to stand for at least an hour before cooking your pancakes.
Melt about 60g butter in a small saucepan and add 2 tbsp to the pancake mixture and whisk it in. Then heat up a nonstick frying pan (about 20 cms) and pour in some butter swirl it around so that the pan is covered and pour any excess back into the saucepan. The put in enough batter to cover the frying pan. I use one small ladle full. You don’t want your pancakes to be too thick. Swirl it around so the pan is evenly coated then cook on a medium to high heat. Once it starts cooking once you shake the pan it move around easily and you will hear that it’s starting to cook. Turn it over with a spatula, you can toss it if you like. Once it’s done either serve it immediately, if you have impatient children, or put it on a warm plate in the oven while you cook the rest of your pancakes. Enjoy with your favourite toppings / fillings.