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.

这里有个简单的配方:用大约等量的鸡蛋,牛奶和面粉,然后把它制成薄饼,准备好你爱吃的填充物就告完成了。

点滴指点如下:

不必过分摆弄糊状物,而你也没有必要就此罢手。

要准备一份面糊,你得先把面粉放进大碗里,然后再渐进地加入鸡蛋和液体,把它们搅拌均匀。一旦所有的东西都浑成一体了,就停止搅拌。

要得到光滑、带花状的薄饼,只要增加够量的面糊盖住锅底。

要获得脆薄的边皮,就给平底锅加少量的略稀的面糊,这样即使恍动煎饼锅滚动面糊时,它也不会流到边边上。

接着,你得明白,当你制作第一张薄饼的时候肯定会遇上些许麻烦。

所有的薄饼都是好薄饼,但是最精妙的却是这种简洁,优雅,带着兰姆酒味,配上纯纯的柠檬汁渗透的水果味道以及夹带着白糖嘀嗒嘎吱响的薄饼。

你也可以夹带苹果饯或蔷薇果饯,加上奶酪和葡萄干,或者用酸奶和蜂蜜代替——但是只要记住这是薄饼节,而不是棒球野训节。

制作简易薄饼食谱

制作12张薄饼

所需基本面糊用料:

140克普通面粉

4个鸡蛋

200毫升牛奶

精盐少许

准备煎薄饼用料:

50克熔化黄油

葵花子油,用它来烹调

准备馅料:

3个柠檬

50克白沙糖

制作方法:

1。制作面糊,把面粉倒进一个盆里加上少量精盐和鸡蛋搅匀后的材料,再渐进加进牛奶并不停地搅拌直到所有材料都均匀成一体。

2。运用熔化的黄油。把煎薄饼的平底锅用中等的火候加热,用厨房油纸拂拭锅面。接着用勺子舀进一些面糊到锅里,微倾恍动煎锅让面糊布满煎锅四周,然后把多余的面糊倒出。接着把薄饼烹煎到金黄色的时候大约是30秒钟,接着把它倒翻过来烹煎另一面。

3。叠上煎好的薄饼,撒上一些白糖,挤上一些新鲜的柠檬汁和些许浆香料。