|Fionn making the pancake batter!|
A proper measuring cup works best but you could also measure with a medium sized cup and simply measure an equal volume of milk to flour.
I love mine with home-made granola and Glenisk Greek yoghurt but for a real treat some freshly whipped cream and a drizzle of maple syrup is divine! The boys love many toppings but Nutella is always a winner for them! Pancakes can be served as elaborate as you please but served simply hot with a knob of Kerrygold butter, a squeeze of lemon and a good sprinkle of caster sugar is fantastic and will conjur up memories of childhood Pancake Tuesdays for many!!
1 cup (150g) self-raising flour
1 cup (200mls) milk
pinch of salt
1. Put the flour and salt in a bowl.
2. Add the egg and combine with the flour.
3. Very Slowly add the milk, whisking well with a hand whisk or fork.
4. When the batter is nice and smooth, cover with cling film and refrigerate for at least an hr. (The batter can be used straight away but tends to have a better consistency when left to rest)
5. Heat the frying pan and add a little sunflower oil.
6. Either pour a thin coating of batter or like I have photographed make smaller, thicken ones into the pan. When golden, turn the pancake over and brown the other side.
7. Add topping of your choice and enjoy!!