Nigella's Store Cupboard Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Nigella Lawson recipe. I like the fact that you can make a tub of the dry mix & keep it in the cupboard to save you time making it so easy to whip up some crowd pleasing pancakes. Serve for breakfast, lunch, tea, dessert or a snack :) as you can tell im a pancake fan. Ingredients:
600 g plain flour |
3 tablespoons baking powder |
2 teaspoons bicarbonate of soda |
1 teaspoon salt |
40 g caster sugar |
1 free-range egg, lightly beaten |
250 ml milk |
1 tablespoon melted butter |
Directions:
1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/51/4oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
3. Heat a flat griddle or non-stick frying pan without adding oil.
4. Spoon drops of 11/2-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.
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