Sometimes I feel like pancakes but nobody else does. Or I wake up at ten on the first day of the holidays and there’s nobody else about. And you can’t really half a normal pancake recipe without being left with half an egg, which is a bit of an issue. You can tell these are different from normal pancakes, but they’re still tasty. Also a great alternative if you have an egg allergy, naturally. You can double or triple or quadruple quantities if you like, but then you really might as well make eggier pancakes.
1/2 cup self raising flour
(optional: 1/2 tsp cinnamon)
1 tsp sugar
1/2 cup buttermilk (put half a tsp of lemon juice at the bottom of the cup, fill up to half a cup with milk, stir then leave for a few minutes)
1/2 tbsp oil
1 tbsp butter
- Mix the dry ingredients
- Gently whisk in the milk and oil, just until incorporated
- Leave aside for 5 minutes
- Start heating a pan and melt the butter. Pour the butter into the other ingredients and gently mix again.
- Then pour ladlefuls of the batter into the pan.
- Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.
Serve with tasty things like golden syrup and whipped cream.