Pancake day!!

No.

Flour

egg

Milk!!!

Now that is something you don't see here very often..at least not me!

Give me the recipie and I'll attempt to make them.  Just to prove to you that I might be able to cook!

Excuse me a minute.............AAAAAARRRRRRRRRRRRRRRRRRRGGGGGGGGGGGGGGGGGHHHHHHHHHHHHHHH!!!!!

I feel better now.  

Yes, I served like 3 million of the things today, thank goodness I wasn't making them! They were served with jam, or honey, raspberry sauce, syrup and suger.  Ugh! 

4 oz flour (2/3 cup)

10 fl. oz. whole milk

1 egg

Mix it all together, let stand until bubbles are gone. Heat skillet, add a little shortening, pour in some batter, wind it around the pan to make a very thin pancake (crepe). Cook on medium until it moves in the pan when you shake it.  Flip it over and cook the other side. 

Serve with lemon juice (fresh squeezed of course) and sugar. 

Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.