Classic pancake recipe

Classic pancakes

What you need

• 200g (7oz) self-raising flour
• 1 teaspoon of baking powder
• 2 teaspoons of caster sugar
• 1 medium egg
• 300ml (1/2 pint) milk or soya milk
• 15g (1/2oz) butter, margarine or dairy-free spread
• sunflower oil for frying

Makes about 20

What to do

1. Sift the flour and baking powder into a large bowl. Add the sugar and stir it in.
2. Whisk the egg and milk together in a jug. Take a large frying pan (preferably non-stick). Put in the butter, margarine or spread and heat gently until it has melted, then pour it into the jug.
3. Pour the milky mixture into the flour. Beat it well with a whisk or a fork, to mix everything together and get rid of any lumps.
4. Put a tablespoon of oil in the frying pan. Put the pan over a medium heat for 2-3 minutes. Drop a large tablespoon of the batter into the pan, at one side.
5. Drop 2 or 3 more tablespoons of batter into other parts of the pan. Try to make sure the pancakes don’t touch each other.
6. Cook for 3 minutes. You’ll see small bubbles on top of the pancakes. Turn the pancakes over, then cook for 2-3 minutes more.
7. Put the pancakes on a warm plate and cover with a clean tea towel. Heat a little more oil in the pan and make more pancakes, until all the batter is used up. Eat them warm, with the syrup or honey on top.

Taken from Usborne's Start to Cook, ISBN: 9781409504979, £14.99, www.usborne.com