Flippin Fantastic

Early morning pancakes before school on February 12th  has to be the best way to start off Pancake Tuesday.
This is a very simple recipe for small, thick Pancakes, Drop Scones or Scotch Pancakes, what ever you like to call them. The batter can be done the night before. If you do this it may need an extra drop of milk in the morning to loosen it up a bit.

Makes about 12 pancakes

What’s needed

4oz/100g Self raising flour/
1oz/25g Caster sugar
1 Egg
¼ pt/150ml of Milk/Buttermilk
1 tbsp of Sunflower oil

Put the flour and sugar in a bowl, combine and make a well in the centre.
Add the egg and half the milk and beat to a thick batter.
Stir in the rest of the milk.
Put a pan on the heat, when quite hot add a tablespoon of sunflower oil, move it around the pan and take the excess off with some kitchen paper, keep this.
Pour some of the mix onto the pan; in a medium sized pan you should be able to fit three pancakes at a time.
Wait for about 1 minute, or when lots of little bubbles rise to the surface and flip.
Another minute on the other side should do it.
For the next lot, simply rub the pan with the oily kitchen paper used earlier.
They should be eaten straight away with any toppings you like.
Bananas and maple syrup or lemon and sugar are our favourites.

Tip: you can measure up as much of the dry ingredients as you like and keep it in a container, then each time you want to make pancakes in a hurry just measure out 5oz/125g of the dry mix and add the egg and milk.