Pancake Day pancakes recipe
 Learn how to make pancakes for Pancake Day with this easy recipe. Top them with the classic lemon and caster sugar, or splodge with chocolate sauce or maple syrup for a real treat. 120g/4oz plain flourpinch salt2 free-range eggs210ml/7fl oz milk90ml/3fl oz water1 tbsp vegetable oilbutter, for frying 120g/4oz plain flour pinch salt 2 free-range eggs 210ml/7fl oz milk 90ml/3fl oz water 1 tbsp vegetable oil butter, for frying caster sugarlemon juicelemon wedges caster sugar lemon juice lemon wedges Method Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using.Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. Mix the flour and salt together in a large bowl. Mix the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. Make a well in the centre and crack in the eggs. In a separate bowl mix together the milk and the water. In a separate bowl mix together the milk and the water. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream. Stir in the oil and allow to stand for 30 minutes before using. Stir in the oil and allow to stand for 30 minutes before using. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside.