Nigella Lawson’s recipe for quick and easy pancakes is the one that I always turn to as it allows you to create enough of the dry mix that you can then keep it in the cupboard to use whenever you may fancy eating pancakes.
The recipe is:
3 x 15ml tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40g vanilla or caster sugar
This is the part of the recipe that can be kept in an airtight jar for whenever you need it. When you want to make the pancakes, the ingredients for the batter is below along with the cooking instructions.
150g dry ingredients (from above)
250ml semi-skimmed or full fat milk
1 x 15ml tablespoon melted butter
This recipe tends to make 15 small pancakes about 8cm in diameter but depends entirely on how much mixture you use per pancake.
Spoon 1 1/2- 2 tablespoons of the mixture into a hot pan with no oil. Once the surface has started to bubble, flip the pancake over until golden brown on both sides. Put onto a plate and pile the pancakes on top of one another to retain the heat until you have cooked through the entire batch.
When I made these on Easter Monday, we made a variety of options including plain, chocolate and also berry pancakes just using frozen berries that we had in the freezer. The berry pancakes worked amazingly well with a bit of vanilla sugar scattered over the top.
I made up the batch of dry ingredients on Good Friday and already I will have to make up a new batch soon.