Lace pancakes recipe
 Don't be put off by the appearance of this pancake recipe, it's deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty. 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted Method Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Recipe tips Adding a tablespoon of caster sugar to the batter will help the pancakes to brown more quickly.