Originally from [bbc.co.uk][BBC].
Makes: 5 large / 10 mini
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar1
- 140ml milk (cow, soy, almond, whatever)
- 1 large egg, lightly beaten
- 60g melted butter (allowed to cool slightly) or vegetable oil, plus extra for cooking
- A few drops of rose water (optional)
- A few drops of orange blossom water (optional)
- A sprinkle of cinnamon (optional)
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, wipe with a paper towel to remove the bubbles and add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with lashings of real maple syrup and extra butter, if you like.
Use regular granulated sugar and blend it for a few seconds to create caster sugar. ↩︎