Essential to have a reliable pancake recipe. This makes 6 large classic (thin) pancakes. You can multiply up to make more, add baking powder to make ‘American’ style ones, or go to my spelt flour & chia seed recipe for a slightly healthier version.
100g plain flour
drop of oil
Crack eggs into a bowl or jug, whisk adding the flour until combined, then add the milk. Rest in the fridge for 30 minutes.
Wipe a drop of oil on a non-stick pan with kitchen towel, pour in a ladleful of pancake mix, tipping the pan to spread evenly. Cook for approximately 1 minute each side.
Serve with lemon & sugar, nutella, fruit compote, whatever you fancy.
Approximate cost 50p