1 cup self raising flour
1 cup milk
1 pinch salt
1 egg
Butter (for cooking with)
Whisk together all the ingredients (NOT the butter) in a large bowl until you have a smooth batter
If you have time, let it rest, covered with clingfilm, for about half an hour in the fridge
Remove from fridge and give a final quick whisk
Put a large frying pan on a medium heat and add some butter.
Add a large spoonful (or small ladleful) of batter to the pan. You can cook 3-4 at a time.
Cook for 1-2 minutes (until they start to bubble slightly) then use a spatula to turn over.
Serve hot.
Use any size cup/mug. The larger the cup, the more pancakes you will get.
Makes 15-20 small pancakes.
Can be served with all manner of sauces or you might want to try creme fraiche, natural yoghurt or whipped cream.
