Unless you’re very deft with your pans, don’t try cooking more than one at a time. Just serve them as soon as they’re ready, or keep them warm on a heatproof plate over a pan of gently simmering water.
Makes approximately 10 from 8p each. Prices correct at time of publication
2 eggs, 25p (£1.48/12 medium free range, Asda)
a pinch of salt, <1p (27p/750g, Smartprice at Asda)
120g plain flour, 4p (45p/1.5kg, Smartprice at Asda)
400ml milk, 20p (49p/l, Asda)
50g butter, melted, 29p (£1.45/250g, Smartprice at Asda)
lemon and sugar
Crack the eggs into a mixing bowl, and add the salt, flour and milk. Beat until you have a smooth batter, then cover with a tea towel and leave to stand for an hour.
Melt the butter in a thin, shallow frying pan on a medium heat, tilting the pan to run the butter around it as it melts.
Ladle in just enough batter to form a thin layer when you tilt the pan. When the pancake starts to brown around the edge, after a minute or two, give the pan a shake to check it’s moving freely (if not, slide a spatula or turner underneath to loosen it), then flip it – the first one rarely goes to plan, so have that as a snack and crack on with the rest of them!
The pancake will need even less time on the second side, so give it barely a minute, then tip out and get on with the next one; there should be no need to re-grease the pan between pancakes.
Photograph by Kate Whitaker for The Guardian.
All text copyright Jack Monroe.
This site is free, and always will be, but it does incur costs to keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.