Quick and easy pancake recipe.

I will leave it to you to decide whether I am late to the pancake day party or simply super early for next year. It was when I was making pancakes with Rosie on Shrove Tuesday that I realised just how quick and easy they are to make. Rosie has been really interested in helping me in the kitchen and this recipe is simple enough that she knows what to do at each step.

This recipe makes about 12 pancakes, depending on how big you make them. These are a fluffy, scotch pancake style and are my go to. They are also much easier than crepes for little hands and finger food. Next time I make them I am going to double up and try freezing them and reheating in the toaster, we haven’t ever had leftovers to try it before.

What you will need.

130g Plain flour
2 tsp caster sugar
1tsp baking powder
pinch of salt
2 tbsp vegetable oil
1 egg
140ml milk

In a large bowl add your caster, plain flour, baking powder and salt.
In the mixing jug stir together the oil and milk.
Crack in your egg – this is Rosie’s favourite part.
Give it a really good mix until the batter is smooth and free of lumps.
Spray some oil in to a frying pan – I use a crepe pan I picked up in TKMaxx last year which is shallower than a typical frying pan.
I use a tablespoon and do a big dollop for each pancake. I usually do 3 at a time.
Serve with your favourite toppings.

I go for traditional lemon and sugar and Rosie (unsurprisingly) likes chocolate spread and mini marshmallows. What is your favourite topping?

Sophie

First-Time Mama to Rosie – MUA / Retail Manager – Fuelled by Coffee and Concealer – Dairy Free – Weaning Toddler – Extended Breastfeeding.

4 Comments

Timmy

February 22, 2021 at 4:10 pm Reply

A delightfully easy recipe and I have frozen pre-made ones before and they are so easy to reheat, great to have on hand for busy mornings or days when you cannot be bothered. Sugar and lemon will forever be the best!