Perfect Pancakes

We eat pancakes at any time of the day, especially at breakfast with lemon juice and (shh!) a sprinkle of icing sugar.  They taste nice with a warm topping of maple syrup and blueberries heated up until the berries fall apart.  Yummy!!  Inspired by Nigella to make up the dry ingredients in a storage container.

To make a large kilner jar of pancake mix

400g (11oz) wholemeal flour

200g (7oz) self raising flour

2 tbsps baking powder

2 teaspoons bicarbonate of soda

1/2 tsp salt

20g (1tbsp) soft brown sugar (unrefined) 

To make 4 large pancakes

150g (5oz) pancake mix 

1 egg

250ml whole milk

large knob of butter

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1.  Melt the butter in a large frying pan on a medium high heat.

2.  In the meantime, mix the milk, egg and pancake mix together.

3.  Whisk in the melted butter.

4.  Let the mixture sit for a few minutes (to make the rising agents start working).

5.  Pour 1/4 mixture into frying pan and cook a few minutes each side or until golden brown.

6.  You can make in advance, separate with kitchen roll, store in the fridge and then heat up later.