Perfect Pancakes

A slow saturday morning at home is the perfect time for pancakes/pikelets.

My favourite recipe works perfectly every-time (from David Herbert's The Perfect Cookbook).

For Piklets I just substitute plain flour for Self-Raising Flour, or add baking soda to the flour.

1 Cup of (all-purpose) Flour 
Pinch of salt
2 Eggs (free-range of course), lightly beaten
1 Cup of Milk
30 g of Butter, melted

Sift the flour and pinch of salt into a bowl. Make a well in the centre

In Separate bowl, combine the beaten eggs, milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

Grease a small non-stick frying pan and preheat over moderate heat for 1 minute.

Ladle the batter into the pan and cook for about 1 minute, or until bubbles appear on the pancake and the underside is golden. Using a spatula, flip the pancake and cook for a further 45-60 seconds before turning out.