Flipping good PANCAKES

Shrove Tuesday on 21 February is a great excuse to whip up a batch for supper or for a bit of a treat

CLASSIC CREPE RECIPE 

Whether you're topping these with lemon and sugar or cheese and ham, this recipe is perfect.

MAKES 12 PREP 5 MINS, PLUS RESTING COOK 15 MINS

• 260g plain flour 4 eggs
• 400ml whole milk
• 160ml cold water
• 50g unsalted butter, melted and cooled, plus extra for the pan

You will need:

• 22cm non-stick frying pan

1 Sift the flour into a bowl with a pinch of salt. Mix the eggs, milk and water together and gradually add to the flour, while stirring with a balloon whisk. Once smooth, mix in the melted butter. Set aside for 30 mins.

2 Heat a little butter in the frying pan over a medium-high heat, so that the pancakes cook but don't smoke. Add a ladle of mixture and swirl the batter to coat the pan's base. When the edges look dry, flip and cook until the underside turns a speckled golden. Stack on a plate.

COOK'S TIP To freeze, layer pancakes with a sheet of baking paper in between each, in a sealed container. Defrost and refresh in the microwave for a few seconds before assembling.

CREAMY MUSHROOM AND BLUE CHEESE BUCKWHEAT GALETTES 

Buckwheat will give the pancakes a pleasant savoury flavour, as well as making them gluten-free.

MAKES 4 PREP 10 MINS COOK 30 MINS