Pancake Recipe

These pancakes are light, fluffy and tender. We like to serve them with butter and golden syrup, or berry compote and whipped cream. The recipe specifies full cream milk because we felt it gave a better result than reduced fat milk.

Makes about ten 11cm diameter pancakes.

375ml (1 1/2 cups) full cream milk
2 teaspoons (10ml) lemon juice
35g (2 tablespoons) sugar
225g (1 1/2 cups) self-raising flour
1/4 teaspoon bicarbonate of soda
1 large egg (we use eggs with a minimum weight of 59g)
30g (1 1/2 tablespoons) butter, melted
Melted or softened butter, for greasing pan

Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture may develop a slightly curdled appearance.

Stir or whisk self-raising flour and bicarbonate of soda together in a large bowl until combined.

Add egg and melted butter to the milk mixture. Whisk the mixture until the egg has combined with the milk (the butter will probably just float on the surface).

Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don't overmix the batter as this may make the pancakes tough. Leave batter to stand while the pan is preheating (at least two minutes).

Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.

Briefly stir batter in case the ingredients have settled during the resting time. Scoop 1/4 cup of the batter into the pan and use the back of a spoon to spread the batter out to form an 11cm diameter circle. Repeat to make another one or more pancakes, depending on the size of your frying pan. Don't overcrowd the pan as this will make turning the pancakes difficult.

Serve pancakes immediately, or stack and cover with a clean tea towel to keep warm while cooking remaining batter. Lightly grease pan before cooking the next batch of pancakes. You may need to reduce the heat after cooking a few pancakes because the pan may get hotter over.
Enjoy :)