Ingredients
- 125g self-raising flour
- 50g caster sugar
- 1 large egg
- 150ml milk, semi-skimmed or whole
- Pinch of salt
- 1 tsp butter, melted (plus extra for greasing and serving)
- Raspberry jam, optional to serve
Method
Step 1
Sift the flour into a large mixing bowl. Stir in the caster sugar and a pinch of salt until well combined.Step 2
In a separate jug or bowl, whisk the egg and milk together. Stir in the melted butter.Step 3
Make a well in the centre of the flour. Gradually pour in the egg and milk mixture, whisking continuously from the centre outward until you have a smooth, thick batter. It should be the consistency of thick, double cream.Step 4
Heat a large, non-stick frying pan or griddle over a medium-hot heat. Lightly grease the surface by wiping it with a little butter on a piece of kitchen paper, you want a thin film, not a puddle of fat.Step 5
Using a tablespoon or a small jug, drop small rounds of batter into the pan. You should be able to fit 3 or 4 at a time. They will hold their shape rather than spreading thin.Step 6
Cook for about 2 minutes. When you see small bubbles appearing on the surface and starting to pop, it's time to flip.Step 7
Use a spatula to flip the pancakes over and cook for a further 30-60 seconds until both sides are a beautiful golden brown.Step 8
As they finish, move the pancakes to a wire rack and cover them with a clean tea towel. This traps the steam and ensures they stay soft and fluffy rather than drying out.Step 9
For the most authentic experience, serve these warm with a generous spread of salted butter and a dollop of raspberry jam.