Eggs

Serves Makes 20-24 pancakes

Crack the eggs into a mixing bowl. While stirring with an electric mixer, add a couple of tablespoons of the flour, the stock powder and some of the milk. Continue stirring while adding all the ingredients until you have a smooth, rather runny batter. Stand in a cool place for half an hour or so.The batter will thicken while standing. On medium-high heat, in a large frypan or pancake pan heat a tablespoon of light olive oil (if using a non-stick pan you will not need to oil the pan again. You will just add the batter to the hot pan). When the oil is hot, add a ladleful of the batter. Rotate quickly the pan for the batter to coat the whole surface of the pan. Cook until small bubbles appear (about 1 min) then, using a spatula loosen the edges of the pancake, slide the spatula under the pancake and turn it. Cook for one further minute, remove to plate. The first pancake usually does not look nice so do not get discouraged and confidently continue until you’ve used all the batter.

You can prepare pancakes when you have some free time and store them in the fridge for 3-4 days, covered with wrapping film. You can also freeze them for up to 4 weeks. In this case, wrap each pancake with plastic film and you'll be able to take out of the freezer only the number of pancakes you need without any waste. Fill crepes with your favourite savoury fillings, roll up and bake in the oven, or see our fantastic savoury gateau recipe- a real winner for summer lunches and bbqs.