Prep: 5 min
Cook: 5 min
Total: 10 min
Ingredients Directions Nutrition Ratings
Makes 10 to 12 pancakes (2 to 3 servings)

1 egg

1 level cup self-rising flour

1 cup milk (either dairy milk or a plant-based milk)

Pinch of sea salt

1 or 2 pats of butter (salted or unsalted)

1. Crack the egg into a large mixing bowl. Using a cup or mug, measure out the level cup of flour and add it to the bowl. Repeat with the milk and add the salt. Using a balloon whisk, mix until you have a fairly smooth batter.

2. Warm a large skillet over a high heat. Add half a pat of butter to the pan and heat until bubbling, swirling it around so that the melted butter coats the base and sides.

3. Spoon 2 tablespoons of batter into the pan to form a small pancake. Continue spooning in more batter—you’ll probably fit 3 or 4 pancakes in your pan at once, but make sure there’s plenty of space between them—it’ll make flipping easier. Cook fewer pancakes at a time, if necessary.

4. Cook the pancakes on one side for about 2 minutes then, using a spatula, carefully flip them over and cook on the other side until nicely golden, about 2 minutes more. (You may need to reduce the heat to medium if the pan is getting too smoky.) Transfer to a plate.

5. Add another pat of butter to the pan and continue to make more pancakes until you’ve used up all the batter.

242 calories

7g fat

35g carbs

9g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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