SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 1 (Pancakes and Batters)

Eggs: the five recipes use 8 medium eggs and the experiments use about 6 more, so buy a box of 10 plus a few spares.
Choose Lion-marked eggs.

Thin pancakes (crêpes) (4 portions)
[ ] 100 g plain flour
[ ] 2 medium eggs
[ ] 300 ml semi-skimmed milk
[ ] 1 tbsp sunflower or rapeseed oil, plus a little for the pan
[ ] Pinch of salt
    Cupboard check: salt are probably already at home.

American-style pancakes (3 portions)
[ ] 150 g plain flour
[ ] 2 tsp baking powder
[ ] 1 tbsp caster sugar
[ ] 1 medium egg
[ ] 180 ml semi-skimmed milk
[ ] 1 tbsp melted butter or oil, plus a little for the pan
[ ] Pinch of salt
    Cupboard check: salt are probably already at home.

Drop scones (Scotch pancakes) (2 portions)
[ ] 120 g self-raising flour
[ ] 1 tbsp caster sugar
[ ] 1 medium egg
[ ] 150 ml semi-skimmed milk
[ ] Pinch of salt
[ ] A little oil or butter, for the pan
    Cupboard check: salt, oil or butter, for the pan are probably already at home.

Yorkshire puddings (3 portions)
[ ] 70 g plain flour
[ ] 2 medium eggs
[ ] 100 ml semi-skimmed milk
[ ] 6 tsp sunflower or rapeseed oil (about 1 tsp per hole)
[ ] Pinch of salt
    Cupboard check: salt are probably already at home.

Toad in the hole (2 portions)
[ ] 4 pork sausages
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 70 g plain flour
[ ] 2 medium eggs
[ ] 100 ml semi-skimmed milk
[ ] Pinch of salt
[ ] 1 onion, sliced, for onion gravy (optional)
[ ] 200 g peas or green beans, to serve
    Cupboard check: salt are probably already at home.