- Makes at least 40 mini pancakes (enough for 20 toddler snacks) - Takes 1 hour -
Gather together…
300g self-raising flour.
2 tsp baking powder (sieved).
2 medium free-range eggs.
300ml milk.
Get cooking...
1. Mix all of the ingredients (sieve in the baking powder to avoid lumps) together with a fork in a medium-large bowl / jug, then use a handheld chopper (for about 1 minute) to blitz away lumps. The mixture will be very thick, much thicker than normal pancake batter.
2. Put 2 tbsp of oil in a cup. Use a silicon brush to coat the surface of a large frying pan with oil.
3. Heat the frying pan over a medium heat until it is really hot and the oil is starting to smoke and sizzle.
4. - Photo (a) - Use 1 teaspoon spoon of mixture for each pancake (push the mixture off the spoon with a second spoon). They will be odd, blobby shapes at this stage as you can see from the first photo, this is perfectly fine! Make about 5 at a time (depending on the size of your frying pan). Don't squash loads in the pan or else turning them over will be really tricky - you'll learn from experience!
5. - Photo (b) - By the time you have dished out the 5 blobs of mixture, it will be time to flip over each pancake in turn (they will have had about 30 seconds of cooking time). Turn them over with a silicone or metal spatula.
6. - Photo (c) - At this point press the pancakes down with the spatula to flatten them, so they cook through and actually look like pancakes! Let them cook for about 20 seconds.
7. Then turn them back over again to brown further on the first side for about 10 seconds.
8. Remove the pancakes from the frying pan once they are a mottled golden brown, using the spatula and cool them on a wire rack.
9. Carefully wipe the hot pan with a cotton cloth to remove any burnt mixture, also wipe the spatula.
10. Brush the frying pan with oil again and ensure the oil is hot before making the next batch.
11. Repeat (brushing with oil - frying - turning - flattening - turning - removing - pan wiping) until all of the mixture is used up.
12. Eat them on the day of making or freeze them in an airtight container.