Dad’s English Pancakes Traditional fare for Shrove Tuesday
MAKES 20 Large Pancakes PREP TIME 20 Min COOK TIME  50 Min
Ingredients: 2  2/3 cups plain flour 3 large eggs 3 cups 2% milk 1 cup  water Pinch of salt Butter for frying
serve with sugar and/or butter, fruit to taste:
Directions: 1. Sieve the flour and salt into a large bowl and make a well in the mixture. 2. Break the eggs and stir into the dry ingredients to make a breadcrumby mix. 3. In a jug mix the milk and water (the water makes a lighter batter). Add the milk and the water mix bit by bit, beating constantly to avoid lumps. *if you have a food processor just throw all the ingredients in and zap until smooth! 4. Pop a large frying pan over a medium heat. Add a large knob of butter (1 ½ oz) and melt. 5. Pour the excess butter into a small bowl and reserve it for later. 6. Using a ladle pour a spoonful of the pancake batter into the hot pan and swirl to get a full but thin covering - cook for about 1 min each side (it's ready when it's easy to flip over). 7. Serve immediately with sugar and lemon or other toppings. 8. Add a little more butter (just enough to lightly coat the pan) and pour more batter for the next pancake. *Dad’s third rule of gastro-economics..... cooking pancakes is a long, tedious business so unfortunately demand tends to exceed production. You may need to build up an inventory by warehousing in a hot oven before opening the market