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Put 100g self-raising flour, 25g sugar and a pinch of salt into a bowl. Whisk in 100ml milk and 1 beaten egg to make a smooth batter; set aside.
Set a large, non-stick pan over a medium-high heat and melt 1 tsp butter. When it sizzles, add 2 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan.
Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through.
Remove and keep warm in a low oven while you cook the rest, adding more butter if needed.
Typical values per item when made using specific products in recipe
Energy | 638kJ/ 151kcals |
|---|---|
Fat | 3g |
Saturated Fat | 1.4g |
Carbohydrates | 25g |
Sugars | 7.5g |
Fibre | 1g |
Protein | 5g |
Salt | 0.4g |
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