These pancakes are simply delicious and can be finished with a wide selection of toppings to cater for any taste. With a little practise they can be very quick and easy to make and will be a popular choice whatever time you happen to serve them.
For the ultimate fluffy pancakes I like to use self-raising flour, but I have achieved perfectly good results by adding some baking powder to standard flour too so use whatever you have in the cupboard. The batter can be prepared in advance and kept in the fridge if you're short of time in the morning or you want a quick turn around for your dessert.
The quantities stated should make 4-5 good sized pancakes.
Grate a green apple (don't bother peeling it) into the pancake batter just before cooking to give the pancakes a nice texture and even better taste.
- 1 cup (125g) self-raising flour, OR
- 1 cup (125g) plain flour and 2 tsp baking power
- 1 cup (250ml) milk
- 1 large egg
- Toppings as desired (eg. fruit jam / caster sugar and lemon juice / blueberries / stewed apple / ice cream and maple syrup / golden syrup)
Please note: Some may prefer to measure quantities precisely so I have tried to provide exact details, however I have found that by using a standard tea mug to attain an equal flour to milk ratio has worked very successfully on countless occasions so I personally tend not to worry too much.
- Sift 1 cup of self-raising flour (or alternatively 1 cup of flour and 2 tsp baking powder) into a mixing bowl.
- Add 1 cup of milk to the bowl followed by the egg immediately afterwards. Beat the mixture, preferably with a hand whisk but a fork will suffice, until you have a smooth batter mixture with no lumps.
- You may want to add a small amount of cold tap water to your mixture at this point, or a little extra flour, depending upon the consistency. You are aiming for a relatively thick, runny substance.
- Heat a tiny slice of butter in a non-stick frying pan over a medium heat and swirl the resulting melted butter around the pan as evenly as you can. Add a generous ladle of batter into the centre of the pan and quickly tilt around as necessary to achieve a size you are happy with.
- Wait until the entire top of the pancake appears to change from a liquidous to a firm state, and then flip it over to cook the other side. You ideally want to cook each side just once to achieve a light, fluffy, golden brown pancake*.
- Repeat steps 4-5 to use up the remaining batter.
* In reality, it will probably take a few goes to get your timings right, and you may find a wooden spoon useful to loosen and aid turning the pancake at first. The real key is finding the perfect heat for your pan.