I'm sorry, but nothing beats the English Pancake. And I would know as I have tried and tested pancakes across the world before coming to the conclusion that our thin, battery version of the crepe with lemon and sugar is the highest standard of pancake perfection.
- 100 g plain flour
- 2 eggs
- 275 ml milk
- Butter for cooking
- Lemon wedges and caster sugar to serve
Sift the flour into a large bowl and add the eggs and milk. Whisk the mixture well until all the ingredients are combined and lump-free.
Next, heat some butter or oil in a small frying pan over a medium heat. Add a little pancake batter, swirl it to cover the base and cook for around a minute before doing the obligatory pancake flip to cook the other side.
Use plenty of curse words when the first pancake looks a state before deciding you're going to eat it any way. The next ones will come out perfect, it's all part of the process.
squeeze over the lemon juice and sprinkle with plenty of sugar.