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  • 100g Caster sugar
  • 200g Self-raising flour
  • 2 eggs
  • Few splashes of milk
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    Method

    • step 1

      Add the flour and sugar to the bowl (for best results, use sieve).
    • step 2

      Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.
    • step 3

      Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as thick double cream, so you will not need a lot of milk.
    • step 4

      Oil the pan using a brush. Don't just pour oil into the pan.
    • step 5

      As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease if necessary.
    • step 6

      TIP - Don't make them too big. The bigger the are the harder it is to cook evenly. Keep them hot in the oven at about 110c while you cook in batches.
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    Overall rating

    A star rating of 4.4 out of 5.5 ratings
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