Pancakes make a great weekend brunch dish. They’re quick and simple to prepare and can be served plain as they are or with whatever toppings you’d like. There’s no need to serve them just on pancake day!
- 5 heaped tablespoonsful of plain flour
- pinch of salt
- 2 eggs
- A mugful of milk
- Sunflower oil
In a large jug place the flour and salt. Add in the eggs and a little of the milk
With a whisk (electric or hand whisk) whisk until the eggs and milk are blended together into a smooth paste
Add the rest of the milk a little at a time until the pancake batter is thick enough to coat the back of a spoon. If it looks too thick add a little bit of extra milk and whisk in.
Set the batter to one side
In a frying pan add a tablespoonful of sunflower oil over a medium heat.
Put a little batter into the pan and move the pan around a little to spread the batter out.
When golden and set on the underside flip over and cook until that side is golden brown too
Slide the pancake onto a plate and repeat the process with the rest of the batter.
Serve with your choice of toppings
Serve with a squirt of fresh lemon and a sprinkling of caster sugar, or fresh fruit like blueberries, raspberries, strawberries or sliced bananas. Or how about a little chocolate nut spread? Golden Syrup or Maple syrup are also fabulous pancake topping choices.