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


  • 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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