Makes about 8 pancakes
Ingredients
100g plain flour
1 egg
300 ml milk
30g butter, melted plus more for cooking
Method
- Pour flour into mixing bowl
- Break in egg
- Gradually whisk in milk: keep whisking flour, egg and milk together until you have a smooth thin batter
- Just before you’re ready to cook, add melted butter to the batter
- Heat non-stick frying pan and add just enough butter to coat pan thinly
- Pour 2-3 tablespoons of batter into pan; swirl around quickly so that it covers the surface
- Cook until underside is done – this should only take a minute or so. Check by lifting up edge with non-stick spatula
- Either toss the pancake or turn over with large non-stick spatula and cook other side – for about 30 secs
- Put pancake on warmed plate and repeat steps 6 to 8 until the batter is used up
Notes
- The batter can be made ahead and kept in fridge until you’re ready to cook
- Serve with sugar and lemon; maple syrup; berries; Nutella – or whatever you like. You could also try them with cheese and ham
- Don’t worry if the first pancake is a bit of a disaster. This often seems to happen
Don’t forget to check out the rest of our cooking pages for lots more recipes and some essential cooking knowhow:
