Easy Pancakes

Whether you like to roll or fold, this flexible recipe is fab with sweet or savoury fillings.

Ingredients

Method

1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre. Crack in the egg and add 50ml of the milk, then use a balloon whisk to start whisking, incorporating the flour into the liquid. Add the remaining milk gradually, whisking continually, until the batter is slightly thicker than single cream. Add a touch more milk if needed. Alternatively, whizz up the batter in a blender until smooth.
2. Cover the batter and leave it to rest for 30 minutes. If it thickens while resting, add a little more milk to bring it back to a thin consistency.
3. Heat an 18-20cm nonstick frying pan over a medium heat. Add 1 tbsp oil, swirl it around, then tip out any excess into a heatproof bowl. Ladle 60-80ml of batter into the pan, just enough to coat the base of the pan, swirling it around quickly to make a thin, even layer. Cook for 1-2 minutes, or until the edges begin to curl and the base is golden brown. Use a fish slice or palette knife to flip the pancake. Cook for 30 seconds to 1 minute more, then transfer to a warm plate. Repeat with the rest of the batter, adding more oil if needed. Serve hot with your favourite savoury or sweet toppings.

Notes

• Serves 2 (4-6 pancakes)
• Prepare 5 minutes + resting; cook 20 minutes.
• Per serving: 1863kJ/445kcals/20g fat/4.1g saturated fat/51g carbs/7.1g sugars/2.5g fibre/15g protein/0.3g salt; vegetarian.
• Scan the QR code overleaf to see Waitrose cook Charmaine Katz making these pancakes with toppings and fillings.