The easiest thing about this recipe is that you don’t need to remember any quantities. Weigh the egg, and then use that weight to measure the flour and the milk. So an 80g egg will be matched with 80g of milk and the same of flour.
Firstly get all your bits together, you’ll need scales, a frying pan, a mixing bowl and some sort of whizzer.
Weigh out all your ingredients in a large bowl and then whizzy whizz whizz. Leave the batter for a while if you do decide to go for super-fluffy to let the bicarb work its magic.
Pour the batter into a hot frying pan (remove child/ren to a safe distance for this point) once you can see bubbles through the batter, they are ready to flip. I usually distract the boy at this point by letting him choose his topping.
Once the pancakes are cooked through, stack and cover with whatever gloriousness you so choose. These ones are equally as yummy with sweet or savoury accompaniments.
If you want to make more batter, just weigh by extra eggs 🙂