GRIDDLE PAN CAKES

Preparation Method :

• Mix the flour and sugar. Make a well in the centre and stir in the egg, with enough of the milk to make a hatter the consistency of thick cream.
• The mixing should be done as quickly and lightly as possible.
• Drop the mixture in spoonfuls on to a greased hot griddle or heavy-based frying pan.
• For round pancakes, drop it from the point of the spoon, for oval ones, drop from the side.
• Keep the griddle at a steady heat and when bubbles rise to the surface of the pancakes and burst, after 2-3 minutes, turn the pancakes over with a palette knife.
• Continue cooking for a further 2-3 minutes, until golden brown on the other side.
• Wrap the cooked pancakes in a clean tea-towel to keep them warm.
• Repeat with the remaining mixture to make 15-18 pancakes. Eat while still warm with butter or with golden syrup or honey.