- 1 cup Self Raising flour
- 3 beaten eggs
- 1 teaspoon butter (melted)
- 1 ¼ cup milk
- Non-stick cooking oil
Mix Self Raising flour, eggs, milk and butter in a bowl. (If you wish to make sweet pancakes add a tablespoon of sugar). Let the mixture sit in the fridge overnight or for one hour before cooking.
Place a frying pan over medium heat and spray with non-stick oil. Pour in ¼ of the batter and tilt the pan to coat the bottom evenly.
When bubbles appear in the batter, then turn over the pancake and cook for a further 10 seconds. Spray the pan with oil each time you cook another pancake.
Sweet pancakes – Serve hot, spread with butter and Cockey’s Joy, (Golden Syrup) or sprinkle lemon juice and sugar on top.
Savoury pancakes – add warmed crab and lemon pepper; Chilli Con Carne;, warmed Tuna from a can or a sachet with mayonnaise; warmed left over meats with tomato relish or a packaged curry sauce and rice is great.