Speedy Pancakes

This is my Grandmother’s brilliant recipe and is very easy and quick to make.

1 egg

3 tablespoons of flour

5 tablespoons of milk or water


Crack egg into a bowl.

Add the flour and milk/water

Whisk well to get air bubbles into the mixture. This will help the pancakes become light when cooked.

Pour into a jug.

Leave in the fridge for 15 minutes.

If you want to make more than the above just double or triple the original recipe.

I find popping the batter mixture in the fridge for 15 minutes helps, but if you have no time it will be fine to use straight away.

To cook the pancakes.

Pour a tiny amount of oil into a non stick pan, (no more than a teaspoon).

Wait for the oil to become hot.

Pour a small amount of batter into your pan and tilt the pan to even out the mixture.

Ease pancake at the edges to check the colour.

Flip after a short amount of time.

Serve with your favourite fillings.