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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)

To serve:

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.

 

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All text copyright Jack Monroe.

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