5 mins
Not Too Tricky
serves 4
About the recipe
I’m going to show you the most incredible, reliable batter recipe ever. It’s so simple, you don’t need scales, just a regular builder’s mug. Don’t worry if yours is a bit bigger or smaller, as long as you use the same mug for the flour and the milk, the equation works perfectly. Mix and match the toppings with whatever you fancy. I’ve gone for a sweet vibe here (see tip), but have a go with savoury fillings too.
Ingredients
1 heaped mug of self-raising flour (approx 250g)
1 mug of semi-skimmed milk (approx 230ml)
1 large egg
olive oil
Top Tip
TOPPING IDEAS
– Raspberries, mascarpone, banana, grated chocolate and orange zest (pictured)
– Pesto, mozzarella and Parmesan, prosciutto and sliced tomato
– Ham, grated Cheddar, halved cherry tomatoes, mustard, snipped chives
Method
- Place the flour, milk and a pinch of salt into a large bowl. Crack in the egg and whisk until you have a smooth batter.
- Let down the batter with a splash of milk until it’s the consistency of double cream and easily runs off a spoon.
- Place a large non-stick pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side for 1 minute, then flip the pancake and cook for another minute, or until lightly golden.
- Make a cut halfway up, then add one of your chosen toppings into each corner. Fold up and enjoy!
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