Sometimes you just need pancakes. A lazy weekend breakfast in bed, they’re quicker to make than crumpets and are absolutely perfect with a little cinnamon sugar and lemon juice (although if you really want to prepare, I’d suggest having a little lemon curd at the ready).
I’m quite a fussy pancake eater – I like mine light and crispy, and only slightly chewy in the centre. Keep your soggy, thick and doughy pancakes please. I also make them in a slightly smaller pan than usual – an 18cm from Swiss Diamond – perfectly non stick, and the slightly smaller pancakes are easier to manage and flip, and also allow you to switch up the toppings (without committing to a giant cinnamon sugar pancake, you can have two smaller ones – perhaps one with lemon curd).
100g plain flour
1 tbsp oil, plus extra oil or butter for frying
(I think flavoured coconut oil would be particularly delicious)
pinch of salt
Place the flour in a large bowl with the pinch of salt. Mix the milk, oil and egg in a jug, and slowly add to the flour, whisking constantly until a smooth batter is formed. Place a non-stick frying pan on a medium-high heat and add the butter or oil (wiping with a paper towel until only a thin later is left). Pour a little batter into the frying pan, swirling until evenly coated – pouring any excess batter back into the bowl. Cook for 30 seconds on one side, or until lifting from the edges and lightly browned. Turn over with a spatula and cook on the other side for 15 – 20 seconds. Repeat with remaining batter.