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You don’t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It’s all made in one bowl too, which means less washing up – always a bonus! If you have any leftover batter it’ll keep happily covered in the fridge for a day or two.

JAMIE'S TOP TIP

  • Add some variety to your pancakes by sprinkling over some blueberries, raisins, or diced banana before flipping them over.
  • These pancakes are especially good with a poached or over easy egg on top, especially when the warm yolk pours out onto the pancake.
  • To tell if the griddle is hot enough add in a few drops of water and if it bounces across it for a second or two before evaporating the pan is at the right temperature.

METHOD

  • Whisk the flour, baking powder, and salt together in a mixing bowl. Add the milk, egg, and 1 tablespoon of the melted butter and stir just until blended. Don’t over mix—it’s fine if there are a few lumps.
  • Heat a non-stick griddle or large frying pan over medium heat. Grease the griddle with the remaining butter. Using a ¼ cup measure, pour the batter onto the griddle. Cook until the bottom is golden brown and bubbles form on the top of the pancake.
  • Flip and cook until the second side is also golden, then serve with your favorite topping.

MORE INFORMATION

Serving suggestions: A drizzle of maple syrup, a handful of seasonal berries, or even a side of the Simplest fruit salad, would make great accompaniments. Try out different toppings to find your favorite and to keep things interesting.

Tips from the dietitian: To add some fiber into the mix, replace half of the all-purpose flour in the batter with whole wheat or buckwheat flour. These flours will make a thicker mix so add a little splash of milk if you like a thinner pancake. Serve some 0% yogurt and additional fruit on top for a more filling breakfast.

Food safety: Don’t lick the bowl you used for the pancake batter – raw eggs can be bad to your health.

hServes 4

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup 1% milk
1 egg, beaten
1 tablespoon plus 1 teaspoon melted butter

EQUIPMENT LIST

Mixing bowl
Measuring cups
Liquid measuring cup
Measuring spoons
Large spoon
Small pan
Non-stick griddle or large frying pan
Metal spatula