Celebrating Pancake Day with a hearty dose of fresh food photography, we’re spoiled for choice with these ultimate pancake toppings. Whilst many of us often turn to ready-made mixes, cooking the dish from scratch is super simple. This basic mix for classic crêpes is quick and versatile – great for both sweet and savoury fillings.
140g of plain flour
200ml whole milk
25g of unsalted butter, melted (plus a little extra for greasing)
Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly to gradually incorporate the flour. Whisk until the batter is smooth and all of the flour is mixed in. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
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