Method Prep:15min › Cook:8min › Extra time:5min › Ready in:28min
Crack the egg into a bowl and whisk until bubbles appear, then add milk, bit by bit, into bowl and whisk some more. Put the flour in only adding little bits at a time and whisking before you add more. (Stop adding when mixture becomes fairly thick with no lumps.) Add caster sugar (if using) all at once.
Put pan on medium heat and heat some oil to stop the pancakes from sticking. Using a ladle, spoon out some of the mixture and place in the pan. Using a spatula/egg slicer push under the edges of the pancake to make sure it doesn't stick. Once you can get the spatula/egg slicer under the whole pancake, turn it over so that the other side is cooking. Keep turning and shaking the pan so the pancake does not stick and cook until satisfied.
Repeat step 2 until whole mixture has been used up and when each pancake has cooked put in a oven plate and leave in the oven so it stays warm.
Serve as a desert with ice cream or whipped cream. Also nice as a breakfast served with fruit.
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