Perfect Pancakes Every Time

This pancake recipe is perfect for two reasons - firstly, it produces flawless, thick pancakes and secondly, it requires only half assed measuring. These pancakes can be used in savoury as well as sweet dishes. It is very satisfying to make something out of three simple ingredients.

Ingredients makes 3 pancakes

1 cup of plain white flour

1 cup of milk

1 egg

Oil for frying

Method

Carefully mix the ingredients together with a whisk until nicely combined. If some tiny flour lumps remain, don't despair. They will cook away, and won't leave nasty little lumps in the pancake.

Heat the oil in your best frying pan until it is hot and runs freely when you move the pan.

Pour the excess hot oil from the pan into a cup and put to one side

With the pan at a medium heat, pour in 1/3 of the mixture. When small bubbles start to appear in the upside, use a fish slice to loosen around the edge of the pancake. If it looks nicely browned on the underside, scoop it up and turn over. You can probably flip it, but I use too heavy a pan. Cook until the other side is browned.

Before you add more batter to the pan, pour back in some of the excess oil from the cup and allow to heat back up for a minute.

Tip: for a sweet pancake, add 1tsp of vanilla essence to the batter.