Why, you may reflect on Shrove Tuesday (17 February), is the first pancake out of the pan so often a flabby, ragged mess? My theory is that the pan may not yet be hot enough.
After making your batter, put a knob of butter or a tbsp of oil into a frying pan over a medium heat, and leave it for five minutes. The oil or butter will have burned, so throw it away (if it’s butter, not down the sink), wipe the pan with a paper towel, and return it to the heat with a little more of your frying agent. Give the batter another quick whisk (some of the flour may have sunk), and proceed.
Gluten-free crespolini, with spinach and cheese
