1 cup of plain flour (cake flour)
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. baking powder
1 beaten egg added to
1 cup of buttermilk (or yogurt and milk) and
1-2 tablspns. melted butter
1. Sift all the dry ingredients together in a large bowl
2. Add the wet ingredients and mix well, but dont overbeat.
I left my batter in the fridge overnight, covered, but dont think it's necessary to leave it this long - probably *anywhere from 3-6 hrs. is ok. If the mixture looks a little too thick, you can add some milk.
3. Using a large hot frying pan, place carefully in - ladlefuls of batter.
Just heat your frying pan - you dont need to put any extra fat in to fry the pancakes.
(A non-stick pan is easy.)
Wait until bubbles rise to the surface of the pancake, and making sure the surface is almost dry, loosen around the edges with a flat knife, and carefully turn over with a spatula - cook for another minute or so and remove with a spatula.
If you manage to have two pans going at once, you can obviously get more done.
The first lot - for some strange reason :) - dont come out as well as the rest of the batch! This seems to be a universally accepted 'rule' with most pancakes!!
These are really easy to make, and are delicious any way, but we like them with streaky bacon, Maple Syrup (and a little lemon juice).