What You’ll Need:
- 200g self raising flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 200 ml milk
- 1 teaspoon melted butter
- Coconut or Olive Oil for frying
To Serve:
- Raspberries
- Greek Yogurt
- Seeds/Nuts of your choice (we used flaxseed mix)
- Clarks Maple Syrup
What To Do:
- Sift the flour, baking powder and salt into a large mixing bowl.
- Make a well in the middle and slowly whisk in the milk and egg.
- Add the melted butter and stir
- Tip! If you can wait – pop the batter in the fridge for half an hour – this really helps!
- Heat a wide non stick frying pan over a medium heat and add a little oil.
- Tip 2! Make sure you have a good pan – any old frying pan just won’t do, you need something with a heavy bottom to cook the pancakes evenly. It also means less oil is needed to coat the pan and prevent sticking
- Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
- Cook for about 3 minutes on each side until golden.
- Transfer the pancakes to a warm plate and cover to keep warm.
Recipe by www.clarksit.co.uk