I know pancake batter isn’t the most complicated thing to make but I still refer to a recipe I’ve used for years, from The Good Housekeeping Cookbook (c1980). We had a couple of savoury this year, no sweets.
First course was a traditional Bacon and Maple syrup, always a favourite and great for breakfast followed by a simple ham and cheese. I decided not to go for the traditional ‘tossing’ image this year.
For the perfect pancake batter…
This pancake batter may be used at once or left to stand in a cool pace. If it is left to stand it may be necessary to add a little extra milk before using.
Cooked Pancakes keep for up to a week in the refrigerator, wrapped in polythene or foil, or up to two months in the freezer. To reheat frozen pancakes, thaw for 2-3 hours at room temperature then place the stack of pancakes, wrapped in foil, in the oven at 190°C (375°F) mark5 for 20-30 mins. (recipe makes 6-8)