Fluffy pancakes

Jamie says: "I’m going to show you the most incredible, reliable batter recipe ever. It’s so simple, you don’t need scales, just a regular builder’s mug. Don’t worry if yours is a bit bigger or smaller, as long as you use the same mug for the flour and the milk, the equation works perfectly. From there you can use this hero batter in four delicious ways: classic crêpes, fat, fluffy pancakes, wicked waffles and my mad pancake sandwiches using a toasted sandwich maker!"

HERO PANCAKE BATTER 

1 heaped mug of self-raising flour (approx 250g)
1 mug of semi-skimmed milk (approx 230ml)
1 large free-range egg 

Place the flour, milk and a pinch of salt into a large bowl. Crack in the egg and whisk until you have a smooth batter.

 

CLASSIC CRÊPES 

Makes 2
Total time: 10 minutes

1 batch of hero pancake batter (above)
splash of milk
olive oil
golden caster sugar, for sprinkling
½ a lemon
½ an orange 

  1. Let down the batter with a splash of milk until it’s the consistency of double cream and easily runs off a spoon. 
  2. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side for 1 minute, then flip the pancake and cook for another minute, or until lightly golden.
  3. Slide onto a plate, dust with sugar and serve St Clement-style with lemon and orange wedges for squeezing.  

 

WICKED WAFFLES 

Makes 2
Total time: 10 minutes

1 batch of hero pancake batter (above)
1 heaped tablespoon Greek-style yoghurt
60g strawberries
maple syrup, for drizzling

  1. Preheat your waffle maker. Once hot, ladle in the batter mixture then close the lid, and cook following the machine instructions, until the waffles are crisp and golden. 
  2. Transfer the waffles to a plate, top with a dollop of Greek-style yoghurt, some quartered strawberries and a drizzle of maple syrup.

 

FAT & FLUFFY PANCAKES 

Fluffy pancakes

Makes 4
Total time: 10 minutes

unsalted butter or olive oil
1 batch of hero pancake batter (above)
2 tablespoons Greek-style yoghurt
60g mixed berries
maple syrup, for drizzling
ground cinnamon, for dusting 

  1. Place a large non-stick frying pan on a medium heat. Once hot, add a small knob of butter then, once the butter has melted and starts to sizzle, add 4 large spoonfuls of batter to the pan. 
  2. Cook for 1 to 2 minutes, until bubbles start to appear on the surface, then flip them and cook for another 1 to 2 minutes until golden. 
  3. Transfer to plates and top with a dollop of Greek-style yoghurt, a handful of mixed berries, a drizzle of maple syrup and a sprinkle of cinnamon.

 

PANCAKE SANDWICHES 

Makes 2
Total time: 10 minutes

1 large chestnut mushroom
30g Cheddar cheese
30g sliced higher-welfare smoked ham
1 batch of hero pancake batter (above)

  1. Preheat your toasted sandwich maker. Finely slice the mushroom and grate the Cheddar.
  2. Carefully lay the mushroom slices over the base of the sandwich maker, tear over the ham, and add a little sprinkle of Cheddar. 
  3. Spoon over the batter to cover, adding a final sprinkle of Cheddar on the top. It will get a little messy. Shut it quickly, and cook for 4 to 5 minutes, until golden. 

Watch Jamie in action here: