Makes about 4 large Pancakes (you only need 2 each!!)
- 135g plain flour
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- Maple syrup & more butter (to serve)
- Sift flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It should be a thick batter. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Serve with real maple syrup and extra butter if that’s your thing.
- For extra-fluffy pancakes substitute plain flour for self-raising but still use the baking powder.
- Add fresh blueberries to the batter mix.
- Serve instead with fresh strawberries and good vanilla ice cream.
- For a slightly more savoury option you can switch out half the plain flour for buckwheat flour and serve with maple syrup and bacon.
- Add a teaspoon of ground cinnamon to buckwheat batter and serve with sliced caramelised apple and thick double cream.