Basic pancake batter recipe
Makes 8-10 pancakes
- 250ml milk
- 120g flour
- 1 large egg
- 1tsp caster sugar
- Pinch of salt
- Vegetable oil for frying
Whisk all the ingredients together with one third of the milk until smooth.
Whisk in the remaining milk, then strain if necessary. Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in a little pancake mix, and immediately tilt the pan so that the mixture spreads evenly.
Turn after one minute with a spatula or palette knife – or if you’re feeling confident, flip it!
If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper.
When you’re ready to serve them, re-heat in the oven for a minute or so.
Batter keeps in the fridge for up to two days; just re-whisk it before using.