175 g self-raising flour
2 tsp baking powder
125 g caster sugar
2 medium eggs
1/2- 1 tsp vanilla essence( optional)
250 ml semi-skimmed milk
1 tsp sunflower oil
Sift the flour and baking powder into a bowl, stir in the sugar and make a well.
Break the eggs into a clean bowl and add the vanilla essence, if using, and 2 tbsp of the milk. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a whisk, adding the remaining milk gradually as you whisk. Eventually, you should be left with a slightly lumpy batter. Don’t over-mix the batter or it will make the pancake heavy.
Heat a heavy nonstick frying pan until you feel a good heat rising. Trickle in a little oil. Spoon 2-3 tbsp of the batter into the pan. ( If you want nice, neat edge, you could stand a 8.5 cm round metal cutter in the pan to contain the batter. The resulting pancakes will resemble crumpets.)
Cook until the bubbles rise to the surface of the pancake and the batter becomes firm. Loosen from the bottom of the pan and flip over to brown the other side.
Repeat with the remaining batter, stacking pancakes under a clean tea towel until ready to serve. Make 10×14 cm diameter pancakes.
Time to prepare 5 minutes
Time to cook 10 minutes
Calorie Count : 343
Fat : 5g per serving