Ingredients
- 1 piece Eggs
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240 ml
Milk
Alternative: plant milk (unsweetened)
- 15 ml Sunflower oil (for batter)
- 180 g All-purpose flour (sifted)
- 10 g baking powder (1 packet)
- 2 g Salt (½ teaspoon)
- 5 ml Sunflower oil (for greasing pan)
Instructions
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In a mixing bowl, whisk together the egg, milk, and 1 tbsp sunflower oil until smooth.
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Sift in the flour and baking powder, add salt, and whisk until a lump-free, thick batter forms. Adjust with a little extra flour if needed.
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Lightly brush a non-stick pan with oil. Pour about 1 tbsp of batter per pancake and spread into a round shape.
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Cook until bubbles appear on the surface, then flip and cook the other side until golden.
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Repeat with remaining batter. Serve warm for breakfast or tea-time.
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