Preparation:
Make the batter by hand or in a machine. Beat together the egg, milk
and salt, then whisk in the flour a little at a time until you get a
smooth batter with little bubbles round the edges, which shows it is
well beaten. Allow to stand for half an hour if possible, as this will
let the batter thicken.
When ready to cook, generously grease or oil the baking tin or
individual tins, and put into a hot oven at 425ºF, 220ºC, gas 7 for 5
minutes until it is smoking hot. Whisk up the batter again, adding a
tablespoonful of ice cold water if it seems thick, and pour into the
hot baking tray - it should sizzle as the cold batter goes into hot
fat. Put back into the hot oven for 15 to 20 minutes, and the batter
should then be brown and crisp around the edges, golden and soft in
the centre. |
