"Pancakes made from scratch taste so much better than the pre-made supermarket mixes and take little effort."
2 cups of plain flour
2 pinches of salt
2 ½ cups of milk
Toppings – lemon, sugar, maple syrup, jam, butter (whatever you prefer)
Use a mixing bowl to combine and mix all of the ingredients.
Sift flour (optional). Add salt and then push flour to edges of bowl to make a well in the centre.
Add the egg and stir, adding half of the milk gradually and mixing it slowly in with the flour.
Mix with a wooden spoon until well mixed, then add the remainder of the milk and stir thoroughly.
Heat frying pan, on medium heat and coat with a bit of butter. (You may need to alter the temperature after the first couple of cakes, depending on your burner).
Pour in some mixture to evenly and relatively lightly cover the bottom of the frying pan.
When the mixture seems to be cooked on one side, as bubbles appear all over, use an egg flip/spatula to loosen the edges and flip the pancake over to cook the other side, for a shorter period of time (usually a minute or so).
The cake should appear lightly golden brown on each side (give or take), as long as you don’t burn it.
Serve individually or stack them up as you go and cover until all ready, however we prefer to eat them in turns, whenever they are ready and nice and hot.
Keep adding a bit of butter to the pan for each cake or alternatively use cooking spray.
Serve with your favourite toppings and enjoy.
This recipe can be altered to be made sweet or savory, depending on your taste buds. Add a tablespoon of sugar to the mixture for the sweet tooth or some grated cheese and chopped fresh chives for the savory lover. Both are absolutely delicious.