Who doesn’t love pancakes? They are so simple to master and use the most basic of ingredients that’ll no doubt always be lying around.
This batter makes such beautifully light pancakes, I struggle to stop at just one batch! I love the traditional sugar and lemon topping, but also am partial to chocolate spread or jam. River and Joni love theirs with a lumpy strawberry jam, and Jimi with piping hot banana slices!
I have heard that leaving your batter to stand for at least 20 minutes will produce even lighter pancakes, but who can seriously wait that long? Not me, so I’ve never tried it and therefore couldn’t tell you if this is true or not!
- 125g (3/4 cup + 3 tbsp) plain flour
- ¼ tsp salt
- 1 egg
- 300ml (1⅓ cup) milk
- butter for greasing
- Place the flour and salt in a mixing bowl and make a well in the middle.
- Crack the egg into the well and add a splash of the milk. Whisk the egg and milk, drawing in flour from the edged.
- Gradually add the remaining milk, whisking as you go, until all the ingredients are combined. Pour the batter into a jug.
- Lightly grease a frying pan with butter and heat on a high heat.
- Pour a little of the batter into the pan, enough to cover the base in a thin layer, tilt the pan to spread it evenly.
- Cook for around 1 min, until the middle is bubbling and it is golden underneath. Carefully flip the pancake and cook the other side for a further minute.
- Tip the pancake onto a place and top with your choice of toppings.