An easy lunch or snack for rainy afternoons.

Serves: 12


1 cup (250ml) sifted cake flour
1 tsp (5ml) baking powder
½ tsp (2.5 ml) salt
1 extra large free-range egg
1½ cups (375ml) milk
1T (15ml) sunflower oil


Mix together all the dry ingredients. Add the egg, milk and oil, and blend or beat to form a smooth batter. Set aside for at least 30 minutes. Grease a nonstick shallow pancake pan then heat to smoking point. Pour in about 1T (15ml) batter, tilting the pan quickly to cover and spread evenly. Cook for 1 to 2 minutes until small bubbles start to appear and the edges start to curl. Flip to brown.

Top tips: Keep your pancakes warm wrapped in a tea towel on a plate over simmering water. To store for serving later, place them between sheets of wax paper. To freeze, place the whole stack in a plastic or Ziploc bag, squeeze out the air, seal and freeze. Thaw at room temperature and heat over simmering water.

Photograph: Geoff Peters

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