Pancakes. The thick kind we know and love.
whisk, bowl, sieve, Table spoon , nonstick pan, offset spatula
- 3 tbsp sugar
- 1 egg (Large)
Beat the egg, slowly adding all of the sugar until the sugar and egg are one.
- 125 g Self raising flour
Sift the flour into the egg and sugar mix, it should be really thick by now but don’t panic, all part of the plan.
- 125 ml milk
- 1 tbsp butter (allow to slightly cool after melting)
- Table spoon
Slowly add half the milk then add the melted/softened butter and the rest of the milk. continue to whisk until the batter thins a bit, you should see the strokes of the whisk but the batter should still run. You can add less of more milk depending on how thick you prefer your pancakes.
- nonstick pan
Allow the batter to rest for 5-10 minutes, towards the end of the rest, put a non stick pan on a low- medium heat.
Once pan is warm pour mix into the pan to the desired size, it should sizzle but quietly, this is important as these are easy to burn.
Be sure to keep the pans heat low- medium, you should start to see the bubbles rise in the pancake and if you shake the pan they shouldn’t wobble. Flip time.
- offset spatula
Once flipped you can watch the mix in the side of the pancake firm up, each should take about 3-4 minutes that being 2 minutes roughly either side. Stack in a rack and continue until the mix is finished
- maple syrup (for serving)
Add the maple syrup and enjoy, can also add yoghourts, jams or fruits, whatever floats your boat.
The most important part of all. Enjoy 👌🏽
Enjoy your meal!