We eat quite a lot of pancakes and these are my two favourite recipes. It has taken me a long time to get ones that always seem to work, but these both seem to work out well.

Thick Pancakes or Dropped Scones

Ingredients

250g Plain Flour (sifted)
1 teaspoon Baking Powder
25 g Caster Sugar
Pinch salt
2 eggs
225 – 250ml milk
25g butter (melted)

Method

Mix together the dry ingredients. Break 2 eggs into the dry mix. Gradually add in 225 – 250ml milk. Then melt 25 g butter and add to the mix. Keep mixing and adding till you have a smooth, creamy batter. Lightly oil the frying pan then drop in about 4 spoonfuls of the batter for your first batch. Once the first side is cooked flip over.

To Eat: Serve with butter, jam, honey, icing sugar, stewed fruit and yoghurt, eggs or bacon for breakfast. If you leave the caster sugar out of this recipe you have a sort of Blini that you can serve with savoury stews etc. Try grating in some cheddar instead for the savoury version – kids especially seem to like that.

Thin Pancakes or Crepes

Ingredients

4oz (100g) plain flour (sifted)

pinch salt

2 beaten eggs

8 fl oz (250ml) milk

Melt 1 oz (25g) butter

Butter for the pan

Method

Mix the flour and salt in a large bowl, make a well in the middle and add in the eggs. Gradually add the milk and the melted butter and whisk until you have a runny batter. If you can, leave to stand for about half an hour. Heat the pan with a little butter. Add a small ladle of batter to cover the base of the pan, turn and cook on the other side.