Continental
More Suhoor Recipes
Servings: 4
INGREDIENTS
For Pancakes:
- 135g/4¾oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve:
- Maple syrup
- Butter
DIRECTIONS
- Sift the flour, baking powder, salt and caster sugar into a large bowl.
- In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing so let the batter stand for a few minutes
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter
- Once pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can also keep the pancakes warm in a low oven.
- Serve with lashings of real maple syrup and extra butter, if you like.