Delicious light pancakes. Serve with lemon juice and caster sugar, maple syrup or fill with a savoury stuffing.
1 medium egg, beaten
300ml semi-skimmed milk
1 tbsp vegetable oil
Lemon juice and caster sugar
Greaseproof paper or foil
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1. Place the flour mix into a large bowl. Make a well in the centre and add the egg and a little milk. Whisk to form a thick paste. Gradually beat in the remaining milk to obtain a smooth batter.
2. Heat 1 tsp of oil in a non-stick frying pan. Pour in a little batter and tilt the pan back and forth to evenly cover the base with the batter.
3.Cook for 1-2 minutes on each side and transfer to a warm serving plate. Cover with greaseproof paper and keep warm while the rest of the pancakes are made.
4.Sprinkle with the caster sugar and lemon juice, roll up and serve.
5. Best eaten fresh or within 24 hours.