This simple recipe uses roughly equal volumes of eggs, milk and flour, and delivers thick pancakes, ready for your favourite fillings
Some tips:

Don’t overwork the batter and you won’t need to rest it.

For a lump-free batter, start with the flour in a bowl and gradually beat in the eggs and liquid, keeping a smooth consistency. Once everything is mixed, stop beating.

To get fine, lacy pancakes, add only enough batter barely to cover the base of the pan.

To get really crisp edges, add a tiny bit less still — so that even when you tilt the frying pan to swirl the batter, it doesn’t quite reach the sides.

And remember, the first one you make will always be a bit dodgy.

All pancakes are good pancakes but the very finest are these simple, elegant, rum-scented crepes served with nothing but the sharp, fruity bite of lemon juice and the tickly crunch of sugar.

You can serve them with apple or quince compôte, with cream cheese and raisins, or with yoghurt and honey instead — but just remember that it’s Pancake Day, not Wild Experiments With Batter Day.

RECIPE: SIMPLE PANCAKES

Makes 12

For the basic batter:

140g/5oz plain flour

4 eggs

200ml/7fl oz milk

pinch of salt

For the pancakes:

50g/2oz melted butter

sunflower oil for cooking

For the filling:

3 lemons

50g/2oz granulated sugar

Method:

1. To make the batter, tip the flour into a bowl with a pinch of salt and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free.

2. Now whisk in the melted butter. Place a pancake pan over a medium heat and wipe with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mix around the pan and pour off any excess. Cook for about 30 secs until golden, then flip over and cook on the other side.

3. Pile the pancakes up and serve with a sprinkling of sugar, a squeeze of fresh lemon and some grated zest.

這里有個(gè)簡單的配方:用大約等量的雞蛋,牛奶和面粉,然后把它制成薄餅,準(zhǔn)備好你愛吃的填充物就告完成了。

點(diǎn)滴指點(diǎn)如下:

不必過分?jǐn)[弄糊狀物,而你也沒有必要就此罷手。

要準(zhǔn)備一份面糊,你得先把面粉放進(jìn)大碗里,然后再漸進(jìn)地加入雞蛋和液體,把它們攪拌均勻。一旦所有的東西都渾成一體了,就停止攪拌。

要得到光滑、帶花狀的薄餅,只要增加夠量的面糊蓋住鍋底。

要獲得脆薄的邊皮,就給平底鍋加少量的略稀的面糊,這樣即使恍動(dòng)煎餅鍋滾動(dòng)面糊時(shí),它也不會(huì)流到邊邊上。

接著,你得明白,當(dāng)你制作第一張薄餅的時(shí)候肯定會(huì)遇上些許麻煩。

所有的薄餅都是好薄餅,但是最精妙的卻是這種簡潔,優(yōu)雅,帶著蘭姆酒味,配上純純的檸檬汁滲透的水果味道以及夾帶著白糖嘀嗒嘎吱響的薄餅。

你也可以夾帶蘋果餞或薔薇果餞,加上奶酪和葡萄干,或者用酸奶和蜂蜜代替——但是只要記住這是薄餅節(jié),而不是棒球野訓(xùn)節(jié)。

制作簡易薄餅食譜

制作12張薄餅

所需基本面糊用料:

140克普通面粉

4個(gè)雞蛋

200毫升牛奶

精鹽少許

準(zhǔn)備煎薄餅用料:

50克熔化黃油

葵花子油,用它來烹調(diào)

準(zhǔn)備餡料:

3個(gè)檸檬

50克白沙糖

制作方法:

1。制作面糊,把面粉倒進(jìn)一個(gè)盆里加上少量精鹽和雞蛋攪勻后的材料,再漸進(jìn)加進(jìn)牛奶并不停地?cái)嚢柚钡剿�有材料都均勻成一體。

2。運(yùn)用熔化的黃油。把煎薄餅的平底鍋用中等的火候加熱,用廚房油紙拂拭鍋面。接著用勺子舀進(jìn)一些面糊到鍋里,微傾恍動(dòng)煎鍋?zhàn)屆婧�布滿煎鍋四周,然后把多余的面糊倒出。接著把薄餅烹煎到金黃色的時(shí)候大約是30秒鐘,接著把它倒翻過來烹煎另一面。

3。疊上煎好的薄餅,撒上一些白糖,擠上一些新鮮的檸檬汁和些許漿香料。