Recipe

Savour the joy of homemade perfection with a pancakes recipe that promises fluffy texture and divine taste – ready in minutes!

Serves: 4 | Prep time: 20 mins | Cooking time: 2 mins

British | Vegetarian | Breakfast

Ingredients

• 100g The Pantry Plain Flour
• 1 Medium Egg
• 300ml Semi Skimmed Milk
• Pinch of Salt

Method

1. Beat the egg into the milk along with the salt.
2. Sift the flour into a bowl, make a well in the centre of the flour and slowly whisk in the milk and egg mixture until the mixture is smooth.
3. Allow to settle for 20 minutes.
4. Heat a little oil or butter in a medium frying pan.
5. Pour enough batter in just to cover the base, cook on a medium heat for 30 seconds until browned, flip and cook the other side.
6. Repeat until all the batter is used.
7. The batter will keep cling filmed in the fridge for 2 days, just whisk before using.
8. The pancakes can be made in advance, kept in the fridge for 2 days and reheated in a warm oven, wrapped in tin foil.