Ingredients
130g of self raising flour
1tsp of baking powder
1/2tsp of salt
2 tbsp of caster sugar
130ml of semi skimmed milk
1 large egg
2 tbsp of olive oil (plus some extra for frying)
Method
Sieve the dry ingredients into a bowl
Mix the egg milk and oil in a small jug and lightly beat together
Combine the wet and dry ingredients and whisk until smooth
Add a drop of olive oil to a frying pan and heat to a low-medium heat (too low and the pancakes will be really greasy, too high and they wont cook evenly - 135 Celcius seems to be about right)
Use a ladle to spoon the batter into the pan and fry.
Once you see a smattering of bubbles across the top of the pancake flip the pancake using a heatproof spatula.
after a minute flip the pancake again to check if it is cooked, if not flip it back. Repeat every 30 or so seconds.
If you’re making a lot of these, heat your oven up to around 60 Celcius to keep the pancakes warm while you finish
Serving
Serve however you like -
With some seasonal berries for a fruity breakfast
As a classic with maple syrup
With ice cream for a tasty dessert
With bacon for that American breakfast experience
With melted butter and powdered sugar for a decadent treat
Note
This is a pretty flexible batter so you can also use it for making waffles or a super simple poffertjes-esque treat (https://en.wikipedia.org/wiki/Poffertjes - Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture.)
