Who doesn’t enjoy eating a pancake or 5! Its such an easy snack, we have savoury pancakes at least once each week. If you have made my vegetable madras curry and you have some left over, try stuffing it in a pancake with some cream cheese for a delicious lunch.

You will need a good pancake pan, or a shallow edged frying pan and a medium size mixing bowl, and a spatula if you aren’t confident at tossing your pancakes.

The ingredients are:

  • 100g plain flour
  • pinch of salt
  • 1 medium egg
  • 300ml milk
  • oil or butter

Put the flour and a pinch of salt in the mixing bowl. You don’t need to sieve the flour. If you are gluten intolerant, you can use chickpea flour.

Break the egg into the bowl, add the milk and whisk the mixture thoroughly.

Oil in the hot pan

Heat your pancake or frying pan over a medium heat, and add some oil or melt some butter ensuring the entire base of the pan has a thin coating.

One side is cooked

Add some of the pancake batter using a ladle, tilting the pan so the batter spreads evenly across the base of the pan. Place the pan back on the hob for about 15-20 seconds. Give the pan a shake forwards and backwards, if the pancake slides, it is ready to flip the pancake.

A chickpea pancake

Despite trying for years, I can’t toss a pancake, so I always use a spatula to flip them in the pan. Once turned, allow to cook for another 15-20 seconds and remove the pancake onto a plate. To cook more pancakes, always add a little more oil or butter each time, but just enough to coat the bottom of the pan.

The perfect pancake

And there you have the perfect snack, simple, tasty pancakes. You can try various toppings or fillings.

I like them drizzled with fresh lemon juice, or spread cream cheese over one side and fold it in half, or put some curry in it, and roll it into a pancake curry wrap.