Ok, so we know there are a lot of Pancake recipes out there... But here's our Managing Directors favourite recipe for pancakes!
What you'll need for 6 plate size pancakes...
110g Plain Four
Caster Sugar and a Lemon to finish!
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a good airing.
Make an indent in the middle of the flour and break the eggs into it. Whisking in the eggs using any sort of whisk or even a fork and remember to incorporate any bits of flour from around the edge of the bowl.
Mix the milk and water together and add slowly in small quantities, 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 spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of single cream.
Melt the 50g/2oz of butter in a pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan.
Finally get the pan really hot, then turn the heat down to medium. Pour some of the batter mixture into the centre of the pan and 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 45 seconds cook, but remember to lift the edge with a spatula 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.
Serve sprinkled with sugar and freshly squeezed lemon juice!