Mini pancakes, pikelets, drop scones, hot cakes. Whatever you like to call them, they have to be one of the quickest and easiest ways to fill hungry tummies.
You can whip them up in a flash. Let’s get started…
1 1/2 cups self raising flour 1 cup milk 2 eggs 2 teaspoons sugar (optional)
- Put all ingredients in a mixing jug. Use a whisk to combine all the ingredients into a smooth batter.
- Heat a frypan to medium heat. Grease with a little butter if needed. Then turn down to medium-low heat.
- Cook the mini pancakes in batches (whatever you can fit into your frypan with enough room for flipping). Pour or scoop little portions of batter into the frypan in rounds approx 10cm across.
- Flip each pancake when air bubbles start to appear on the surface and cook for another minute.
- When ready, set them aside on a plate while you repeat the process in batches until you’ve used up all the batter.
- Serve them warm or at room temperature. Enjoy them like a traditional pancake or just lather in butter and jam like a piece of toast.
TIP: Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days or so. To freshen them up, pop them in the toaster for a minute!
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