Luke is the sweet tooth in our family and he’s recently mastered the art of making pancakes. He’s happy to make everyone else pancakes, too, as long as they’re lemon and sugar.
250 ml (1 cup) milk
Pinch of salt
150 g (1 cup) plain flour
2 tbsp melted butter
Caster sugar to serve
2 lemons, cut into wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the egg, milk and salt in a bowl and whisk lightly. Whisk in the flour, a little at a time, until the pancake batter has the consistency of thin custard. Allow to rest for 30 minutes. Strain the batter if there are any lumps.
Heat a heavy-based pan over a medium heat. When hot, brush the base of the pan with melted butter, then pour in just enough batter to coat the bottom of the pan thinly. Allow to cook until golden, then turn over and cook the other side. Repeat until the mixture is used up, adding more melted butter as needed.
Luke usually serves each pancake with a sprinkle of caster sugar and a wedge of lemon as they are ready, but you could keep the cooked pancakes warm in a 180ï‚°C oven if you want to serve them together.