Bero Pancake Recipe
The Bero pancake recipe holds a special place in my heart, reminiscent of lazy Sunday mornings and the aroma of buttery pancakes filling the kitchen. This particular recipe hails from the well-loved Bero flour cookbook, a staple in many British kitchens for generations. Known for its reliability and simplicity, the Bero pancake recipe creates perfectly light and fluffy pancakes every time, serving as a versatile base for a myriad of toppings and flavors.
Ingredients
- 100 g plain flour
- 2 large eggs
- 300 ml milk
- Pinch of salt
- Butter or oil for frying
Instructions
- Make the Batter: Sift the flour into a large mixing bowl and add a pinch of salt. Make a well in the center and crack the eggs into it. Start whisking the eggs, incorporating the flour from the edges of the bowl as you go. Gradually add the milk, whisking constantly, until you have a smooth batter.
- Rest the Batter: Although not strictly necessary, letting the batter rest for about 30 minutes can result in even lighter pancakes.
- Cook the Pancakes: Heat a non-stick frying pan over medium heat and add a little butter or oil. Pour in enough batter to thinly coat the bottom of the pan, swirling it around to spread evenly. Cook for about 1 minute until the edges start to lift and the underside is golden brown, then flip and cook the other side for another minute.
- Repeat: Continue with the remaining batter, adding more butter or oil as needed. Stack the cooked pancakes on a plate and cover with a clean tea towel to keep them warm.
Notes
How to Serve Bero Pancake Recipe
Serve the pancakes warm, stacked high on a plate with your choice of toppings. I personally love a drizzle of good-quality maple syrup and a scattering of fresh berries. For a special treat, a scoop of vanilla ice cream on the side turns this into a decadent dessert.