- 135g of plain flour
- 1 teaspoon of baking powder
- 1/2 a teaspoon of salt
- 2 tablespoons of caster sugar
- 130ml of milk
- 1 large egg (lightly beaten)
- 2 tablespoons of melted butter OR olive oil
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture, and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing, then let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. (It will seem very thick, but this is how it should be), then wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
Repeat until the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.
Serve with lashings of maple syrup/lemon juice and sprinkle caster sugar over them.
©You Can Cook