Keep It Sweet
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower (or vegetable oil), plus extra for frying
Optional toppings. We like:
- Chopped fresh strawberries
- Sliced banana
- Squirty cream
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Add about 50ml of the semi-skimmed milk and 1 tbsp of oil.
- Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil.
- Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little milk to loosen if needed.
- Add a good splash of milk and whisk to loosen the thick batter.
- While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of thick single cream.
- Heat your pan on medium heat and wipe with a piece of oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly return any excess batter to the mixing bowl. Return the pan to the heat.
- Leave to cook, undisturbed, for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath in this time and will be ready to flip.
- Hold the pan handle, ease a solid turner under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 seconds before turning on to a warm plate.
- Repeat the process until you use all of your batter.
- Add your choice of toppings and serve immediately.
The Savoury Savior
- 200g self-raising flour
- 1 1/2 tsp baking powder
- 1 tbsp golden caster sugar
- 3 large eggs
- 25g melted butter, plus extra for frying
- 200ml milk
Optional toppings, such as:
- Streaks of American bacon
- Maple syrup
- blueberries and a pat of butter
- Mix the flour, baking powder, caster sugar and a pinch of salt together in a large mixing bowl. Create a well in the centre with the back of a spoon then add the eggs, melted butter and milk.
- Whisk together until smooth. Pour into a jug.
- Heat a small knob of butter and 1 tsp of oil in a large non-stick frying pan over medium heat.
- When the butter begins to froth, pour in rounds of batter, approximately 8cm wide making sure not to leave space for them to spread while cooking.
- Cook the pancakes on their first side for about 1-2 minutes or until lots of tiny bubbles start to appear and pop on the surface.
- Using a turner, flip the pancakes over and cook for a further minute on the other side.
- Repeat until all the batter is used up.
- Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.
For something with a bit more energy, add a scoop of chocolate protein powder to either of the above recipes.
Top with healthier toppings such as:
- Sliced banana
- Dark chocolate pieces
- Peanut butter