200g Plain Flour
2 Large free range eggs
1/2 Cup of cream
1/2 Cup of Milk
1 tbs of Chopped Chives
Sea Salt and Cracked Black Pepper.
Olive Oil For frying
Combine all ingredients except oil in a large jug and blend using a hand held blender. Ensure all the ingredients are mixed thoroughly to form a runny batter with no lumps. If too thick add more milk, leave to stand in fridge for 1/2 Hour.
Heat a good non stick frying pan and add 1 tbs of olive oil, coat the pan and pour excess oil into a dish for latter, Now pour a cup measure into the pan turning the pan from side to side to coat the whole base of the pan.
Fry roughly for 20 seconds and flip the pancake. If not confident flipping the pancakes, use a good saptula to turn over the pancakes
Fry for a further 20 seconds then serve.
Repeat the process till the batter is gone
In the resturaunt We usually fill the pancakes with a creamy chicken and mushroom sauce. Then fold into little parcels.
The fun in pancakes is experiementing with the fillings and to see which you like best.