The past week I’ve had an intense craving for pancakes. It’s one of the main filling meals I’ve ate which has been quick and easy to make. I tend to have them for breakfast, but you can eat them whenever you want.But because no one else in my house likes pancakes (what weirdos). I’ve had to use and adjust recipes so there’s just enough for me.
– 100g self-raising flour
– 1 large egg
– 300ml milk
– A pinch of salt
– Oil or butter for frying
1.) Measure the flour on a scale. Then put it into a bowl with a pinch of salt. Crack the egg roughly into the center of the mix. Whisk together until it makes a smooth mixture, ensure there’s no lumps. Measure the milk in a jug, and pour into the mix. Stir until it is completely smooth.
2.) Heat the oil or butter in a frying pan. Pour the mix into the pan, until you get an overall coverage of the pan (this depends on your preference to thickness of pancakes). Cook over an average heat for 30seconds-1minute.
3.) Using a spatula flip the pancake onto the other side (you may need to top up the oil or butter on the pan). Cook again for 30 seconds-1minute. Slide the pancake off the pan, onto a clean plate. To cook any remaining pancakes repeat steps 2 and 3.
4.) If preparing pancakes in advance, cook and stack the pancakes. Either reheat in the microwave for 1-2minutes, or wrap in foil and put them in the oven for 5-10minutes.
What I love about this recipe is you can eat the pancakes hot or cold. You can cook them in advance; wrap them in foil on the night and then reheat them in the morning for breakfast. It’s a quick and easy recipe that’s enough to make roughly 3 pancakes.
To make your pancakes different every time you can add these toppings; sugar, lemon juice, golden syrup, fresh fruit, yogurt, chocolate spread, and anything else you can think of.
So that’s all for my lonely pancakes post, if you have questions feel free to message me on social media or my contact page. Or if you use this recipe send me photos of yours.