Ingredients
Method
- If you can be bothered, sieve your flour. If you can’t be bothered, put it in a bowl and whisk it a bit to break up any lumps. Add the caster sugar and baking powder and mix.
- In a separate bowl, combine the milk and eggs and beat them.
- Create a well in the centre of your dry mixture and slowly pour in some of the wet mixture. Start to stir in the centre, adding more wet mixture as it is needed. There is no need to scrape from the edge immediately. This way if combining the mixture may take a bit longer but it prevents lumps forming and keeps it smooth.
- Heat a frying pack and rub the surface with a small amount of oil. You can create the pancakes in any size you like, simply dollop the mixture into the pan. When they start to bubble you should flip them over. Careful not to have the heat up too high or they will burn on the bottom before they are cooked in the middle.
Notes
Tip – We put a clean tea towel on a plate and put the cooked pancakes in the middle and cover them to keep them warm while you cook the rest.