No weighing or measuring. This is a foolproof trick for perfect pancakes that's going to change your flipping life...
Pancake Day is fast approaching: cue the annual scramble for that basic batter recipe. Argh! But we've found one that is ludicrously easy and means you never need to pick up a cookbook again.
What you need
1 x 400g can (empty and washed out with a brush)
1 mixing bowl
½ can plain flour
1 egg, beaten
1 can full of milk
Oil to grease the pan
How it's done
1. Fill ½ the can with plain flour and tip it into your bowl. Add the egg.
2. Fill the can with milk and pour into the bowl. Whisk for a minute.
3. Brush a frying pan with a little oil and place on a medium heat. When the pan is hot, pour in enough batter to coat the base of the pan evenly in a thin layer.
4. Cook for a minute until golden brown, then flip and cook the other side.
5. Keep going until you've used up all your batter, then eat with your favourite topping...
This recipe makes 6 medium pancakes (or, more realistically, 4 large)
And there you have it: your first ever batch of 'cancakes'... ta dah!
Always use a ring-pull tin can, cleaned with a washing-up brush. Never store food in an opened tin can. This method is not suitable for children.
Perfect those pancakes: top tips
- For lighter pancakes, let your batter rest in the fridge for at least 20 minutes before cooking.
- Sprinkle a few drops of water on your pan first to check it's hot enough: if they sizzle, it’s ready.
- Stack your pancakes with sheets of greaseproof paper between them to stop them sticking together.
- Make your own salted caramel sauce – it only takes 15 minutes and is scandalously scrumptious.