250 g self-raising flour
50 g caster sugar
300 ml milk
Sprinkle of salt
1 teaspoon vanilla essence
Butter for oiling the frying pan or griddle
- Traditionally, these pancakes would be made on an iron griddle rather than a frying pan. The griddle is a heavy iron plate that holds it’s heat consistently. A think bottomed frying pan would work too, but thin frying pans are likely to give an uneven cooking.
- Whisk everything together until the batter is smooth and creamy with no lumps and plenty of air.
- Drop spoonfuls of the batter onto the griddle. Wait till you see many bubbles forming on the top of the pan. Resist the temptation to poke at it. Slide a spatula under the pancake and flip. Wait about the same time again then remove the pancake from the pan. Repeat until all the batter has been used up.
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