My best pancake recipe

Pancake Tuesday is here! So I thought I’d share my very best pancake recipe with you. These pancake turn out really thin and crispy, just the way I like them. If you’re in the mood for something a little extra special, you can make heart shaped pancakes. Just follow the instructions below. Have a lovely day!

For 12 thin and crispy pancakes (this would make about 24 hearts)

180 g plain flour

A pinch of salt

1/2 tbsp sugar (optional) 

Zest from 1/2 lemon (optional)

550 ml milk

50 ml water

3 eggs

3 tbsp of butter

Start with melting the butter in the frying you’re planning to use. Remove from heat.

Mix all dry ingredients in a bowl. Add half the mix and mix until smooth. Then add the rest of the milk along with the water. Once mixed then add the eggs, one by one. Finally add the melted butter. 

If making normal pancakes, just add a little bit of the batter into the frying pan and tilt the frying pan so the batter spreads out. Fry until both sides are lightly golden. 

If making hearts shaped pancakes then do the following:

Heat up the frying pan and leave on medium heat. Place your biscuit cutter in the middle and pour some of the pancake mix into it. Spread the batter using a spoon. Once the batter has hardened slightly, lift up the biscuit cutter and flip the heart to fry on the other side. 

Keep going until you’ve used up all the pancake mix. You may need to add a little extra butter to the pan.

Serve with your favourite toppings. I like to enjoy mine with either cream or mascarpone, banana, blueberries and a bit of my dad’s blueberry jam.

The heart shaped pancakes look really cute and are always a great hit in this house:)