This recipe is so simple and there are infinite variations for toppings. A quick, cheap and easy snack, dinner or dessert.
Serves 4 people
Method
- Sift the flour into a large bowl. Add the sugar, and make a well in the middle of the mixture.
- Add the egg and a little milk, and start stirring them into the flour. Gradually add more milk to make a thick, smooth batter with no lumps.
- Heat a griddle or a heavy based frying pan, and brush with a little oil.
- Drop tablespoons of the batter, well spaced apart, onto the hot griddle or frying pan. The batter should sizzle as it hits the metal.
- Cook over medium heat until bubbles start to appear on the surfaces and the pancakes are golden underneath.
- Turn the pancakes over using a knife and fork, and cook until the other sides are golden brown.
- Keep the cooked pancakes warm in a clean folded tea towel while you cook the rest.
- Serve immediately with toppings of your choice, such as: stewed apple or rhubarb, jam, honey, maple syrup, yoghurt or cream, cottage cheese or ricotta, fresh chopped fruit such as strawberries, raspberries, peaches, bananas…..
Ingredients
Makes: approx. 8 pancakes
Prep: 10 mins
Cook: 20 mins
- 125 grams self-raising flour (or use plain flour & 1 teaspoon baking powder)
- 25 grams caster sugar
- 1 egg
- 150 ml milk
Variations:
- Mix some plain yoghurt with the milk at stage 2 for a really light pancake.
- Add dried fruit, blueberries, chopped banana, etc. at stage 2.
- For savoury pancakes, leave out the sugar and add salt and pepper, grated cheese, paprika, chopped herbs… you decide!
- Use half wholemeal/half plain flour for a nuttier, healthier pancake.
