Mini Pancakes
Pancakes are a delicious dessert. Serve hot or cold with greek yoghurt and your favourite fruit. You could also serve this with the banana ice cream recipe or the Tropical Fruits with banana dip recipe.
Ingredients (Makes 10 small pancakes or 5 large pancakes)
100g self-raising flour
1 egg
250ml semi-skimmed milk
Oil for greasing
Instructions
1. Put the flour into the mixing bowl. Make a well in the centre and add the egg and about half of the milk. Using a whisk or wooden spoon mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
2. When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
3. Add a small amount of oil to the frying pan, just enough to give a non-stick layer to the surface of the pan.
4. Heat the frying pan on high until the oil begins to smoke, then turn down the heat to medium.
5. Using a 15ml spoon (for the small pancakes), pour the batter onto the surface of the pan. This should make pancakes about 3cm in diameter.
6. Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
7. Transfer each pancake to a wire rack or some kitchen towel on a plate.
8. Top each pancake with topping of own choice.
Top Tips
• A non-stick frying pan is the easiest to use as the pancakes won’t stick.
• An oil spray will ensure a fine layer of oil. Alternatively, use a pastry brush to brush the surface with some oil.
Prepare now, eat later
• Make the batter in advance and store, covered, in the fridge for up to 24 hours.
• Store the cooked pancakes between layers of greaseproof paper in the fridge for up to 2 days or they can be frozen for up to 1 month. Defrost them in the fridge and reheat them quickly in a non-stick frying pan.
Allergens
Eggs, milk, wheat (gluten)
Original Source: https://letsgetcooking.org.uk/lets-get-cooking-at-home/recipes/mini-pancakes