Published Wednesday, 26 February, 2014 by Beth Bradshaw
1) whisk together the milk and eggs in a jug
2) combine the flour and baking powder, then gradually pour in the liquid and whisk together. You should have a thin consistency.
3) heat your frying pan with a little oil on a medium heat, turn the pan so the oil coats the edges and will help prevent the pancake sticking.
4) add 1 ladel of batter, and turn the pan as your pour it in so the pan has an thin, even coat of the batter. Cook for around 2-3 mins, until bottom side is golden then flip. Cook for another 1-2 mins and serve straight away.
This is a mixture of mums recipe & a hint of korean style i learnt wrkn @ gengi's
Fluffy, springy and my favourite recipe :) (serves~3)
Something different to try this pancake day
easy and tasty
Shrimp with an Island flavor