Panckakes

Ingredients:

12oz Plain flour

1 pint of milk

½ pint of water

6 eggs

Oil to fry

Method:

• Put the flour in a large bowl and make a well in the middle. 
• Pour the milk, water & eggs into the well and mix with and electric whisk.
• The flour will stick to the edge, so GENTLY draw it in with the whisk, (you may need to turn it off & use the whisk as a scraper)
• The hardest part is getting the pan the right temperature. It needs to be very hot. But not too hot! Not quite smoking hot. 
• Only have a small amount of oil in the pan (4 or 5 DROPS.) Add just enough mix to cover the base of the pan. (I use a ladle, you will have to experiment but it is about a tablespoonful) 
• Cook until the edges starts to come away from the pan. 
• You can then toss it or turn it with a spatula (you may have to loosen it with the spatula first.)
• Repeat until all the batter is used and you have a big pile of pancakes. (You will have to oil the pan in between each pancake.)