Pancake Stack with Maple Syrup

prep 10 mins cook 6 mins
  • 1 egg
  • 100 g (3½ oz) strong plain flour
  • 125 ml (4 fl oz) milk
  • 2½ tablespoons vegetable oil
  • 1 tablespoon caster sugar
  • bottled maple syrup, to drizzle
  • 8 scoops of vanilla ice cream

Put the egg, flour, milk, oil and sugar in a food processor or blender and whiz until smooth and creamy.

Heat a large frying pan over a medium heat and put in 4 half-ladlefuls of the batter to make 4 pancakes.

After about 1 minute the tops of the pancakes will start to set and air bubbles will rise to the top and burst. Use a spatula to turn the pancakes over and cook on the other side for 1 minute.

Repeat twice more until you have used all the batter and made 12 small pancakes in all.

Bring the pancakes to the table as a stack, drizzled with maple syrup, and serve 3 pancakes to each person, with scoops of ice cream.

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