We’re going flipping mad this week, with our Fluffy Pancake recipe so that you can have some fun during lockdown.
We have a very special recipe for our 1236 pancakes which includes a couple of special ingredients and we let the batter rest for usually 8 hours or overnight.
However, our Executive Chef, Paul has created an easy version for you to make at home. Serve with your favourite toppings – savoury or sweet and when we re-open, you can come up to 1236 and let our team spoil you with our own version alongside the amazing toppings we conjure up on our menu.
- 300ml semi-skimmed milk
- 100g plain flour
- pinch of salt
- 2 large eggs, lightly beaten
- 1 tablespoon of sunflower oil plus the same again for frying
To make the pancake batter put the 100g plain flour and the pinch of salt into a large mixing bowl.
Make a well in the centre and crack in the lightly beaten eggs. Start pulling together the eggs and flour and then start to steadily add the milk in a stream as well as the tablespoon of oil. One it is all incorporated you should have a batter with a smooth consistency of slightly thick single cream.
Heat your pan over a moderate heat, wipe it with oiled kitchen paper and ladle the batter into the pan, tilting it all around until you have a thin, even layer of mixture.
Don’t touch the mixture for at least 30 seconds. Wait for bubbles to start forming and then flip it over to cook the other side.
Add your favourite topping and enjoy.
Pictured are our 1236 special pancakes which are slightly thicker than the recipe we have shared.