- Place flour, bicarb, castor sugar and salt in a large bowl.
- Combine egg and 1 ½ cups of the milk, whisk together.
- Make a well in the centre of the dry ingredients, using a whisk gradually stir in milk and egg, slowly incorporating the dry ingredients.
- Batter should be smooth with a consistency of pouring cream. Add extra milk if required.
- Allow batter to stand for at least 30 minutes. (Batter may thicken on standing add a little extra milk but fold through avoid beating the batter).
- Use a non-stick fry pan and preheat the pan on a medium heat
- Melt a tablespoon of butter in the fry pan, pour the melted butter into the batter and fold through gently.
- Grease the pan with paper towel and a little of the butter before pouring in the batter each time.
- Keep the pan temperature on medium/low as the pan can become hotter after each pancake.
- Pour in a ¼ to a 1/3 cup of batter depending on how big you want them. Gently swirl the batter around the pan to cover the base of the fry pan.
- Cook until the batter has a large area of bubbles, approximately 3-4 minutes using an egg flip, flip the pancake over and cook a further 2-3 minutes.
- Place onto a plate and layer each pancake after cooking.
See our non-stick frypans article.
Pancakes can be frozen for up to 1 month. Place a sheet of baking paper in between each pancake and wrap in plastic, lay flat in freezer.
To make savory pancakes emit the sugar.
See Butterscotch banana pancakes recipe.