Recipe: Basic pancake mix
As it's Pancake Day, Florence Sandeman shows you how to toss up some delicious treats to suit all tastes
Suitable for both sweet and savoury pancakes. For a gluten-free version, replace the plain flour with 75g/3oz white rice flour and add 1 tablespoon of melted butter when mixing
What you'll need
50g plain flour
A pinch of salt
Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump-free. Transfer the batter to a measuring jug.
Heat two teaspoons of oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.
Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat until the underside is golden. This will only take 1-2 minutes.
Using a palette knife, loosen the edges then turn the pancakes over and cook the other side for 30 to 60 seconds only, until golden.
Place on a plate, cover with foil and place in a warm oven while you cook the remaining pancakes in the same way. Interleave each pancake with greaseproof or parchment paper so they don’t stick together.