Here’s a dish that reminds me of my childhood, pancakes. I like mine with a little fine sugar and a squeeze of lemon juice. These pancakes are more like crepes than the thick pancakes you get here in America, they’re easy to cook and a great weekend breakfast. Making the pancake batter is simple, it requires half a cup of all purpose flour, 2 eggs and 3/4 cup of milk. Add the flour into a bowl, beat the eggs in a separate bowl and then mix into the flour. Slowly add the milk stirring as you go until you get a smooth, reasonably thin batter.
All flour reacts differently to liquid so your quantities may vary slightly. Let the batter sit for 20 minutes to release some of the air. Now for the fun part, put a non-stick pan over a medium flame add a chunk of butter and a few drops of olive oil to stop the butter browning and allow the pan to come up to heat. Pour enough batter into the center of the pan and roll the pan around until a thin pancake is made that fills the pan.
Leave for a minute or so, some bubbles may appear on the surface, or use a spatula and peek underneath to see if it is browned to your liking. Flip the pancake and cook to your liking. A forewarning, the first pancake is always a failure, so don’t be too worried after the first attempt. Adjust your flame and keep making pancakes.