Perfect pancakes

If you are not a Cypriot, Shrove Tuesday can only mean one thing (on these pages anyway): pancakes

Pancakes
Serves 8

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp vegetable oil and extra for frying

n Blending in the flour. Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, and then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
n Finishing the batter. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
n Getting the right thickness. Heat the pan over a moderate heat; wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin, even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
n Flipping pancakes. Hold the panhandle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 seconds before burning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
n Try these flavours: lemon and sugar; tropical fruit; stem ginger and yoghurt; chopped banana, toffee and ice cream; onion, cheese and bacon

Ricotta/Anari Pancakes with Orange and Honey
Serves 4

2 oranges
200g plain flour
1 tsp baking powder
1 egg beaten
200ml semi-skimmed milk
220g ricotta or unsalted fresh anari cheese
1 tbsp vegetable oil
handful pistachio nuts, roughly chopped

l Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta.
l Heat a large non-stick frying pan and add the oil, swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 to 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 minutes until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more minutes until golden. Set aside and keep warm; cook the rest.
l Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.

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