By Anwen Williams
Maybe the most important advice of the week. Quite possibly the most surprising thing I’ve come across at my time at uni is the amount of people that cant make pancakes. If you’re one of those people, never fear. Here’s some advice that you can get straight off the internet. You will need: 100g of plain flour, two eggs, 300ml of milk, oil for frying (I just use butter) and a pinch of salt (unless you’ve fallen at the first hurdle and have got yourself some ready made mixture). 1. Put the flour and the salt into a bowl and make a well in the middle. Crack the eggs in and pour in around 50ml of milk. Start whisking from the centre, gradually drawing in the eggs and milk. Once you have a smooth, thick paste, continue pouring the rest of the milk until you have a batter that is the same consistency of slightly thick single cream. Heat the pan over a moderate heat, and chuck in some oil (or butter). Pour in some mixture and tilt the pan to move the mixture around for a thin and even layer. Leave to cook undisturbed for around 30 seconds – and if the pan is the right temperature, the pancake should turn golden underneath and will be ready to turn. To flip the pancake you can slip a spatula under and turn it, or alternatively throw it at the ceiling and hope for the best. Either way you should now have one damn tasty pancake.