Description
A basic neutral pancake batter recipe that can accommodate sweet or savoury toppings.
Ingredients
Scale
- 1 cup self-raising flour
- Salt
- 1 cup milk
- 1 egg
- 25g butter, melted
- Cooking spray or extra butter for cooking the pancakes
Instructions
- Sift together the self-raising flour and a pinch of salt.
- Beat together the milk and egg and then add to the dry mixture. Add melted butter.
- Whisk everything together until you have a smooth batter
- Heat a small non-stick frying pan on a medium-high heat and either spray with cooking spray or melt some extra butter (just enough to thinly coat the pan). Drop a ladleful of the pancake batter. Swirl the pan around so that the batter covers the base evenly.
- When bubbles start appearing on the surface of the pancake, it is time to flip!
- Let the pancake cook for another 30 seconds then transfer to a covered plate to keep warm
- Repeat with the remaining batter then serve with your choice of toppings
Notes
- if you feel like you have your pancake game nailed, you can use a big frypan and cook multiple pancakes at once, rather than one at a time.
- You can rest the batter in the fridge for 30 minutes after whisking. This is optional but can helps the gluten in the flour to relax if the mixture has been over whisked, making for a less chewy pancake
