Flippin’ marvellous pancakes
Hooray for pancakes! So simple, so quick, so incredibly moreish. So why don’t we make them more often ?
For the pancakes: 1 egg, 200g self raising flour, 300ml milk, pinch of salt, 2tsp caster sugar, knob of butter for the pan.
First get your pan on. Choose a very flat, nonstick pan and turn the heat up to medium high. In a large bowl, mix all of the ingredients together. Keep beating til you have got rid of all of the lumps and you have a nice smooth batter. Pop a small knob of butter in the pan to melt. Scoop up a ladle full of batter and pour into the pan, tilting the pan gently in a circular motion to get the mixture evenly spread across the base of the pan. Resist the temptation to wriggle the pancake around until you see tiny bubbles forming and the top beginning to dry out. Flip the pancake over either with a wide spatular, or a strong flipping movement and a bit of blind faith. The flip-side will take no time at all to cook, and don’t worry if the first one is a disaster – it usually is.
Repeat until all the batter is used up. You can keep these warm in the oven, but if you stack them on top of each other as you go, they do stay nice & hot. Serve with absolutely anything you fancy.
Our favourites: lemon & sugar, butter & homemade jam, fresh berries & thick yoghurt, banana & maple syrup, bacon & maple syrup, blueberry & maple syrup, maple syrup & maple syrup….
words: fran soler | photo: egg & spoon