- Self raising flour - 5 Tbsp
- Egg - 1
- Milk - 1 cup
- butter/oil as required
Beat the egg in a bowl and add the milk to it and mix it. Sift the flour into the egg-milk mixture. Whisk it up with the butter or oil (I prefer olive oil to butter), till the flour is well combined and forms a batter of single cream consistency. Add more milk if necessary. I prefer to add flour to the liquid as the batter ends up smooth without lumps. Take one ladle of batter (apprx about 3 Tbsps) and pour on a greased pan. Rotate the pan in a circular fashion to spread the batter evenly. It takes about a minute to brown on one side. With a flat spoon flip the pancake over. If you want some fun try flipping it the Chefy way. I have never been one for any kind of physical action. I put it down to a lack of hand-eye coordination. S had tried to get me into badminton and table tennis and now knows better. I use a flat spoon to flip my pancakes. The other side requires less than a minute (apprx 40 secs) to cook. Stack the pancakes to keep warm. Serve it with syrup of your choice.
I prefer to serve it with jaggery syrup. It sounds weird, but it is my idea of a perfect match. Plus the iron in the jaggery would not hurt much.
Variations: To the pancake batter, add some mashed banana to make banana pancakes – camouflaging fruits for fussy eaters.