Pancakes (UK style)
3 eggs (farm fresh are best)
Serves 8 pancakes, for about 2 or 3 people.
This is the English style of pancake, traditionally served on Shrove Tuesday, which is better known in the US as Mardi Gras or Fat Tuesday. We like to make them fairly regularly for breakfast though. This style of pancake is fairly close to a crêpe, but I wouldn't tell the French that.
In a batter bowl (a medium bowl with a pouring spout), make a well in the cup of flour. Drop the eggs in, and whisk them with a fork, gradually adding the flour in. If the batter gets too stiff, add an ounce or two of the water, until you have a combined batter. Then add the remaining milk and water, and mix until blended.
Use a large 12-14" frying pan on medium high heat (depending on the pan I use anything from 7 to 9 out of 10 on our stovetop) and have a measuring cup ready with a 1/4 cup mark on it. Put a small pat of butter, about 1/8 of what you have or 1/2 TBsp, in the pan. It will be enough to coat the pan when it melts. As soon as it bubbles out, tilt the pan at about a 30 degree angle and pour the 1/4 cup of batter across the pan, swirling it until it coats the bottom of the pan.
Let this cook until you start to see faint browning on the outer edge. If you shuffle the pan across the plate, the pancake should come loose. If it doesn't, wait a while longer. When it cleanly slips around the pan with a scratching sound, it's ready to toss, or flip.
This is the fun bit. Practice this and you can impress anyone. Using a wrist action you're trying to rotate the pan so it starts pointing downward, you push it away from you, and when the pancake hits the lip of the pan you want it pointing upward. This rotation should send the pancake up in the air and in a 180 degree turn to land done side up. Catch it in the pan. The flip doesn't need to be high, just enough to turn it over. The done side should be just starting to brown, without being too crispy.
The second side doesn't take long, watch for the same scratchy sound when you shuffle it around. Slide it onto a plate. Put the pan back on the stovetop on a cold ring, so the butter doesn't burn when you do the next one. Sprinkle some lemon juice and sugar, and roll it up. Serve immediately.
It's tradition in our house for the chef to have the first pancake (sometimes it doesn't sit right as the pan isn't properly greased). You can also just cook up all the pancakes and when they're done, sit together and spread your favourite spreads on them, such as Nutella, jam, etc. But we prefer the brunch-type eat-when-it's-ready method.
I'll add a video to better demonstrate at a later time.