Love's Kitchen with Michele
1 large egg
250g Flour (your choice)
Olive or coconut oil for cooking with.
This serves 2 people, double the quantities for more people.
Beat the egg into the milk and slowly whisk in the flour.
For thick fluffy pancakes use self-raising flour, other flours will give you a traditional thin pancake.
Heat a non stick frying pan on a high heat and add a little oil.
Swirl the oil around the pan, when the pan is very hot, turn the heat down slightly and add a ladel of batter to the centre of the pan. Cook one pancake at a time.
Don't touch the pancake for a minute or so, watch for the edges to firm up and for the surface to produce air bubbles. Then, you can turn it over using a spatula.
Cook the other side for about a minute, until it looks cooked and remove from the pan, keep warm until all the pancakes are ready (I use a clean tea towel to cover the plate for this).
Serve with whatever you like, I like blueberries, Greek yogurt and some local raw honey and occasionally add a bit of nut butter as well if I'm really hungry.
You can make these in advance, wrap them and pop them into the fridge, wrap in some foil and reheat in a warm oven for a few minutes. Alternatively they freeze really well and can be reheated in the same way.
Sometimes I add a teaspoon of cinnamon to the mixture when I'm mixing it.