The ‘easy’ bit here is that you prepare the batter at home just before you leave fill a seal-able air-tight plastic jar and pop it in the fridge. And if you have remembered to transfer it to your coolbox before you leave (it’s been known!) then your easy breakfast is then just a quick pour into a hot greased frying pan and a flip away!
These ingredients make enough for two people. For four simply double the quantities.
– 50g plain flour
– 1 medium egg
– 150ml semi-skimmed milk
– 1/2 tbsp sunflower or vegetable oil, or melted butter
– (plus a little extra oil for frying)
– Small pinch of salt
You can add a little sugar if you like yours sweet.
Preparation couldn’t be easier. Put the flour and small pinch of salt into a large mixing bowl and make a well in the centre. Crack the egg(s) into the well, then about one-third of the milk and the oil or melted butter. Whisk gently from the centre, gradually drawing in the eggs, milk and oil. Once all the flour is incorporated, beat well until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Keep beating while you add the rest of the milk, a little at a time at first until the mixture loosens then the beat in the rest until the batter is the consistency of slightly thick single cream.
If you are taking away with you pack up into containers and pop in the fridge. If you are cooking straight away then it’s best to leave the batter to rest for at least 30 minutes.
Heat your pan over a moderate heat, then wipe it with oiled kitchen paper.
Pour batter into the pan enough so that tilting the pan to move the mixture around will create a thin and even layer (any excess can be quickly poured back into a jug). Leave the pan undisturbed on the heat to cook for about 30 secs. With a little luck the pancake should turn golden underneath and will be ready to turn. Flip if you are feeling adventurous and you have plenty of batter left to make more. Another 30 seconds on the other side and your pancake will be ready to serve.
Now just choose your favourite topping. You can’t go wrong with lemon and sugar, but blue berries and a little golden or maple syrup isn’t too bad either.
If you like savoury then fry up a little diced onion, mince and chopped pepper, season, then add to the pancake grate a little cheese then roll it up. If you want to melt the cheese a little you can add back to the pan for 20 seconds either side.