Preparation time: 30mins
Makes about 10-12
- 2 cups self-raising flour
- ½ cup wholemeal or stone ground plain flour
- 2 tbs raw sugar
- 2 ½ cups of milk (add more for a thinner batter)
- 75g (3 oz) melted butter or non-dairy butter
- 1 free-range egg
- a little extra butter for cooking
In a large bowl sift the flours; add the sugar and combine.
Make a well in the centre and add the milk, cooled butter and egg that has been lightly whisked.
Mix gently to combine all ingredients into a smooth batter.
Very lightly grease a fry pan with a little extra butter and heat over medium heat (we usually have two fry pans going at once).
Add about 2 tbs of batter to the pan. Cook for around 2 minutes or until bubbles begin to appear on the surface of the pancake; carefully flip the pancake over and cook for a further minute.
Be sure to keep the heat at medium as not to burn the butter and grease the pan in between batches.
Transfer cooked pancakes to a warm plate; cover with a tea towel or transfer to a warm oven to keep warm while you cook the remainder.
Serve pancakes with your favourite toppings including; maple syrup or honey, lemon & sugar, natural yoghurt and your favourite in season fruit; like strawberries, banana, blueberries, kiwi fruit or mango.
For delicious summer pancakes check out the recipe here.
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