Decadant dinner of pancakes with lemon and sugar

When I was little, one of my favourite meal times was when Mum would make pancakes for dinner. Eating them was so naughty - imagine just eating dessert for dinner! Although it is not all that strange to eat a sweet main course in Europe, in Australia it does seem a little odd and somewhat lacking in nutritional requirements. Anyway, sometimes you just have to say stuff it, and eat what you want!

And so was my frame of mind last weekend. Not too mention also being quite poor, so making something that didn't require a trip to the supermarket was highly desirable. However, I did not have Mum's old faithful recipe. Instead I consulted my orange Stephanie Alexander bible and came across the following recipe:

250g plain flour
60g butter
pinch of salt
1 and half cups milk
3 eggs

Put flour into a basin and make a well. Warm butter, salt and milk until butter has melted. Break eggs into well and work in some flour. Add warm milk mixture and whisk until quite smooth. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.

Heat a frying pan. Wipe pan with a piece of buttered paper for the first pancake. Life pan from heat, then ladle in batter and swirl to spread to edges of pan. Set pan back over heat. After 1 min, lift think outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula. Repeat process.

The recipe was simple and different to how I remember Mum making pancakes, as the eggs are added to the flour and whisked to form a soft dough before adding the milk mixture. This part was quite fun, almost like making pasta from scratch. The end result of the pancakes was quite good also. The first pancake was a bit dodgy (as is always the case) but overall the pancakes were light and spongy.

Give ém a go one day! For breakfast, lunch or dinner ;)