Sift the self raising flour (200g) into a large bowl.
Add the caster sugar (50g).
In a separate bowl, beat the eggs (2 eggs).
Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter.
Heat a large frying pan to a medium heat and add the pancake mix.
Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.
I don’t grease the pan as I use a non-stick pan and so it isn’t necessary. However you may wish to use a little butter or vegetable oil to stop the pancake sticking.
These pancakes are suitable for freezing. Place them in an airtight container (or wrapped in clingfilm) with each pancake separated by a piece of greaseproof paper. When you want to eat them simply warm them (from frozen) in a toaster on a low setting.
Calories: 298kcal | Carbohydrates: 51g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 59mg | Potassium: 162mg | Fiber: 1g | Sugar: 15g | Vitamin A: 220IU | Calcium: 90mg | Iron: 0.8mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.