Easy pancake recipe for the weekend breakfast, dessert or simply because you need a pancake fix. This was one of the first meals I learnt to make as a child. Flipping them was probably the hardest to master but the trick is to make sure there are plenty of bubbles, the edges are cooked, that they aren’t stuck in the pan by going around the edge with your egg flipper and to flip them low and fast.
- 1 cup self raising flour
- 2 eggs
- 600 ml milk – whole, low fat or skim
- pinch salt
- 1 tablespoon olive oil
- a few dobs of butter in pan whilst cooking, a dob at a time
- your choice of fillings for pancakes eg. lemon & sugar, butter & sugar, strawberries, bananas, golden syrup, maple syrup, blueberries, cream, ice cream.
- In a mixing bowl add flour, egg, salt, olive oil and milk and blend on a low speed with hand mixer to combine, then on high for about 2 minutes making sure it is of a smooth consistency.
- Let sit for 5 to 10 minutes and it will thicken a little.
- Heat frying pan on medium heat and add a dob of butter then some pancake mix turn down to a medium – low temperature. You can make them small or large. Small pancakes are easier to flip.
- As they cook you will see bubbles come to the surface and the edges will begin to dry, check by carefully lifting one side that the pancake is golden brown on the bottom then flip to cook the other side for a few minutes.