[h=2]Ingredients
Makes: 6 pancakes (approximately)[/h]
[h=2]Method
Prep:10min › Cook:20min › Ready in:30min [/h]
Makes: 6 pancakes (approximately)[/h]
- 50g caster sugar
- 100g flour (plain or self-raising)
- 1 egg
- splash of milk
[h=2]Method
Prep:10min › Cook:20min › Ready in:30min [/h]
- Add the flour and sugar to the bowl (for best results, use sieve).
- Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture.
- Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistancy as double cream, so you will not need a lot of milk.
- Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
- As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary