1 cup (about 125g) self-raising flour
1 cup (about 200ml) milk
1 tsp oil
If using a cup, use the same cup to measure flour and milk. Makes 8 small or 4 large pancakes.
Cup or weighing scales and measuring jug
Fish slice or wooden spatula
Put the flour into a mixing bowl and crack the egg into it. Start to whisk in the milk slowly until all the ingredients are combined and any lumps have disappeared.
Add the oil to a frying pan over a medium heat. When the pan is hot pour in a small amount of the pancake mixture so it spreads out to the size of a small plate.
Cook for a few minutes until golden on the bottom, then flip the pancake over with the wooden spatula and cook for the same amount of time on the other side. Repeat with more pancake mixture; you may need to add a little more oil to the pan.
- Use for breakfast, as a snack, sliced into strips as finger food or with added fillings for a light family meal or packed lunch
- Extra ingredients give variety. Add to the mixture before cooking (e.g. grated cheese, finely chopped pepper, grated pear or apple, mashed banana or halved blueberries) or add fillings to the cooked pancakes
- Leftover pancake mixture will keep in the fridge for 2 days. Cooked pancakes can also be kept in the fridge until the next day to use in a lunchbox
- Pancakes can also be frozen. Once cooled, separate them with sheets of greaseproof paper, wrap well and freeze for up to 2 months. They can be reheated under a grill or in a microwave
- Children enjoy creating their own pancakes, so offer a choice of fillings for them to add
Why not balance your plate with some grilled button mushrooms and tomatoes?
Pre-cooked vegetables, meat or fish can be added to this recipe - a great way to use up leftovers