• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

Recipe Ingredient

  • 60g plain flour
  • 60g self-raising flour
  • 1/4 tsp salt
  • 125ml water
  • 120ml milk
  • 1 egg


  1. Sift the flours and salt together. Combine the water and milk. Put the flour mixture into a mixing bowl. Make a well in the centre and break in the egg and add half the liquid. Work gradually into the flour using a whisk. Beat lightly until well combined and smooth. Add remaining liquid gradually. Whisk gently until the batter has the consistency of pouring cream.
  2. Cover the batter loosely with a piece of cling film wrap and leave in a cool place for 30 minutes.
  3. Lightly brush a pan with oil and heat until just hot. Wipe off excess oil and pour about 3 tablespoons of batter into the middle of the pan. Tilt the pan from side to side so the batter runs into a thin and even layer across the bottom of the pan.
  4. Cook over medium heat for about 1 1/2 minutes or until pancake browns around the edge and begins to curl away from the pan. Slide a palette knife under the pancake and flip it over. Brown the underside for a further minute.
  5. Turn the pancake out of the pan and continue to make the rest of pancakes. Stack the pancakes between sheets of parchment paper until ready to serve.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *