The kids love them dotted with chocolate chips and whilst I can still appreciate the more traditional English pancakes with lemon and sugar, these fluffy delights will always have a special place in my heart.
- 135g self raising flour
- ½tsp baking powder
- ½tsp salt
- 2tsp caster sugar
- 130ml whole milk
- 1 large egg, lightly beaten
- 2tbsp melted butter (allowed to cool slightly)
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl lightly whisk together the milk and egg, then mix in the melted butter.
- Pour the milk/butter mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes as this will make your pancakes fluffier.
- Heat a non-stick frying pan over a medium heat and add a knob of butter - if you're using a griddle omit the butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
- Serve with your favourite topping and if you'd like to add a mix-in then do this when the batter is in the bowl. I love to drizzle mine with maple syrup and butter and the boys love me to mix in chocolate chips to their pancakes!