Serves 2
1½ cups milk OR water
2 tbsp olive oil OR melted butter
1 egg OR ¼ cup water
1 cup flour
1 tsp baking powder
1 tbsp ground flax seeds
Measure 1¼ cups of the milk into a jug or bowl. It should be at least ‘room temperature’, because if it’s too cold, even a hot frying pan will be insufficient to raise the batter. If in doubt, warm it until it’s ‘hand hot’.
Add the oil or butter and then whisk in the egg or flax seeds/water. Dump in the flour and then whisk.
Add the baking powder and whisk again. Check the consistency. Made with wholewheat flour, this can vary, depending on the absorbency of the flour. For thick pancakes, the batter should drip off the wires of the whisk, but only just. If it seems too thick, add some more milk or water. If you’re uncertain, test a teaspoon or so of batter and see what it looks like. Normally, you will need all the milk. Leave it to stand for about 10 minutes.
Put your frying pan over a high heat. If you feel it might stick, put in a few drops of oil – the pan acts as a griddle: you don’t fry pancakes.
Sprinkle a few drops of water onto your frying pan. If it’s the right temperature, they should dance across the surface before evaporating. Now drop a couple of tbsp of batter into the pan. It should immediately start to bubble and then cook dry around the edges.
When about a third of the pancake looks dry, turn it over to cook the other side. You should be able to get a production line going and cook about three at a time. Keep them between two warm plates, or in a low oven until they’re all cooked. Regardless of what the pundits say, they seem to stay fine like this and don't need to be layered with greaseproof paper.
Serve with jam and yoghurt, preserved fruit and cream, or whatever takes your fancy.