From page 48 of Bill's Kitchen. Go to our shop to buy your copy.
These are proper thin pancakes, not the fluffy kind which I find less delightful.
For pancake fillings/toppings, bacon and maple syrup or ham and cheese are joyous, but it’s hard to beat lemon juice and sugar. With these, try melting a little knob of butter on each one after you’ve flipped it. If cheese is one of your toppings, add it after the first flip so it begins to melt whilst the pancake is still in the pan.
Over 20 years ago I bought two cast-iron, flat-bottomed pancake pans and they have served me well ever since. I only ever use them for pancakes and when I’ve finished cooking I just wipe out any burnt bits and give them a very thin coating of sunflower oil and put them away.
Makes about 12 pancakes using a 20cm diameter pan.
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