For the dry pancake mix:
600g/1lb 5oz plain flour
3 tbsp baking powder
1 tbsp cinnamon
2 tsp bicarbonate of soda
1 tsp salt
40g/2½oz vanilla caster sugar
Place all the dry ingredients into a large airtight container. Close and give the container a good shake to combine the ingredients. Store in a cool dry place until required.
To make the pancakes (amounts per 150g/5¼oz/1 cup dry mixture):
1 egg, lightly beaten
250ml/9fl oz milk
1 tbsp melted butter
To make up the pancakes, add the wet ingredients to 150g/5¼oz/1 cup of the dry mixture. Mix well to form a smooth batter.
Heat a flat griddle or non-stick frying pan. Drop 2 tbsp of the batter for each pancake, onto the hot griddle or pan and cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute until golden-brown.
Serve with fresh fruit, honey or maple syrup.
- Easy Blueberry Pancakes (notecook.com)