For me, pancakes are simultaneously an indulgent and delicate breakfast dish. I’m not a big sweet eater, first thing in the morning, so this recipe is reserved for Sundays when it can be made mid-morning after a sleep in.
In this household pancakes are enjoyed with lashings of butter, plenty or strong tea and on fine china, without exception!
2 cups Self Raising Flour
2 tbsp Sugar
¼ tsp Bi-carbonate of Soda
1 ½ to 1 ¾ cups Milk
10g Butter, melted
Sift flour into a mixing bowl with a spout stir in sugar and bi-carb soda.
In a jug, lightly whisk the egg, add 1 ½ cups of milk and whisk to combine.
Make a well in the dry ingredients and pour in the milk mixture. Whisk bringing small amounts of the dry ingredients into the milk mixture as you go until combined, then whisk until the batter is smooth. Let it stand for 15 minutes.
Heat a small frypan over medium heat, brush with butter, when the butter sizzles pour in about a ¼ cup of batter. The batter will start to bubble, once holes start to remain where the bubbles have been, flip and cook for a minute or two until cooked. Repeat until all of the mixture is used keeping the pancakes warm in the oven or under a grill with some foil over them.
Serve warm with any and all condiments you can think of! Favourites in our household include butter, maple syrup, fresh berries, lemon curd, banana & yoghurt.