Gwen's mother's pancakes


A cup of flour

A cup of milk

A couple of eggs

With a fork, whisk together the eggs and milk .

Put the flour in a large bowl, and make a ‘well’ in the middle.

Gradually pour the egg-milk mix into the well, stirring gently until all the flour is blended with the liquids.

Beat the mix for a minute or so, until there are a few small bubbles on the surface

Heat butter in a frying pan.

When hot, pour in just enough batter to make a thin pancake (about 1/4 cup for a 9-10 inch pan), Quickly tilt the pan to spread the batter evenly and cook quickly on both sides, until golden brown.

Squeeze lemon juice and sugar on the pancake before rolling it.

Then sprinkle more juice and sugar on the rolled pancake before serving.

Also good with blueberries and/or maple syrup

(Makes about 7 or 8 pancakes. And any left-over mix keeps well in the frig for a day or two.)

* My mother never owned any measuring cups, spoons or scales. A cup was, for her, whatever tea-cup was nearest to hand. Experiment in my own kitchen has shown that most tea-cups are, fortunately, very close to the 1 cup of a standard measuring cup.

Note from Ciao Chow Linda: This is my recipe for the blueberry sauce in the photo:

Blueberry sauce

1/2 cup water

2 T. sugar

2 tsps. cornstarch

grated rind of 1/2 lemon

juice of 1/2 lemon

2 cups blueberries

Mix sugar and 1/4 cup of water in a saucepan. Bring to a boil, letting the sugar dissolve. Take the other 1/4 cup of water and mix in a small cup with the cornstarch, until there are no lumps.  Add to the pot and cook for a couple of minutes until thickened. It will become a little looser when you add the blueberries.  Place the blueberries in the pot and cook a few minutes more, but not so long that the blueberries lose their shape. Add lemon juice and grated rind, cooking only for another minute. If still too thick, add a little more water.