Member recipe by sammyxo
ServingsServes 1 - 20 Pancakes
- 3 eggs,
- 1 pint of Milk,
- 1lb of Self Rising Flour,
- 6oz of Caster Sugar,
- 3 teaspoons of Baking powder.
- Break your eggs into a large bowl then add the milk and whisk them together until they look smooth and frothy.
- Add the dry ingredients starting with the Self Raising Flour, then the sugar, then baking powder, Whisk all the ingredients together until they have all combined, try not to over mix!
- Place a sheet of foil over your bowl and leave the batter for at least and hour. (I usually leave it in the fridge over night ready for some morning pancakes) The batter should have risen and become quite thick and bubbly. Get a large spoon and mix the batter around until you get a nice thick gloopy batter
- Geese your frying pan with a nob of butter and place it onto a medium heat. Use your first batch of pancakes to determine if this heat is correct.
- Spoon your mix into the frying pan in large dollops, or like I have started doing, use a ladle! Once the edges of the pancakes are dull and a few bubbles start to appear in them, it'Âs time to flip them with a spatula!
- Leave them flipped for around 3-4 mins, flip them again for another 1 min, then again for another 1 min.
- Your pancakes should be fluffy and golden, if you are unsure test them a little stab with a fork to see if any batter comes out, or rip them in half.
- Serve with anything of your choice!