Sift the flour, salt, Cream of Tartar and Bicarbonate of Soda, mix together and make a well in the centre. Add the egg and milk into the well and whisk into the dry ingredients until well mixed.
Heat a large frying pan until hot and brush lightly with a little oil. Spoon 4 large spoonfuls of batter, in separate pools into the pan. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes.
Flip the pancakes and cook for a further minute until both sides are golden brown in colour.
Remove the cooked pancakes from the pan. Place on a tray lined with greaseproof and place in the oven on a very low heat to keep warm. Prepare the rest of the pancake batter as above.
Serve your pancakes stacked a topped with your favourite toppings!
Why not try adding 50g of grated cheese into your pancake mixture for cheesy pancakes.
Why not try stirring a handful of spinach into your pancake batter before cooking and it will wilt into your pancakes as they cook.
|Per Serving||Per 100 g / ml|
|Fat||6.18 g||6.12 g|
|Carbohydrate||23.35 g||23.12 g|
|Protein||6.78 g||6.71 g|