We love pancakes for breakfast and have them most Sundays. Here in the UK thin, crepe style pancakes are popular. I grew up having the traditional thicker, American pancakes. I actually prefer the thinner version, but we make a variety. Sometimes it just depends on my 4 year old and how much flour he puts in. We eyeball the amounts because we do it a lot.
I love pancakes with lemon juice and sugar. My son prefers a fake maple syrup called Mrs. Butterworths which I picked up in a shop which sells American stuff. A while ago I decided to stir things up a bit so we started adding spices.
I use a great new pan I bought at Lakeland which has a granite like surface. You don't need any oil, but I now put some in the batter. No one is allowed to use this pan for anything else. I was really tired of finding my pancake pan smelling like onions or spicy fried fish. So this one is strictly off limits!
Makes 4-6 depending on size
Take one large mug of flour
the same mug of milk
pinch of salt
1/4-1/2 teaspoon of cinnamon
1/4-1/2 teaspoon of cardamon
2 teaspoons of oil
Stir well to remove lumps. Fry in a non-stick pan. Use a bit of oil if necessary to prevent sticking.
Use self-rising flour if you prefer thicker, fluffier pancakes. If you prefer thinner ones, add more milk. I sometimes adjust the batter after my first pancake depending on what I want on the day. The recipe can easily be doubled or tripled.