Ingredients: (makes 10 – 12)
For the pancake mixture:
110g/4oz plain flour
pinch of salt
2 free range eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
A bar of good quality white chocolate
The juice and rind of a 2 lemons
Method:
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Add the eggs and whisk together
2. Add the milk and water mixture slowly while still whisking. Keep whisking until the batter is smooth, with the consistency of thin cream.
3. Add a knob of butter to a hot frying pan and then add approx. 2-3 tablespoons of the pancake batter and rotate the pan so that the batter evenly
coats the whole surface. Cook for approx 1 minute and then flip the pancake over and cook for another 30 seconds.
4. Drizzle over a little of the lemon juice and rind mixture and then grate on a generous amount of the white chocolate using a cheese grater.
5. Roll up the pancake and serve with whipped cream or your favourite ice cream.