Pancakes are a huge hit in my house, especially covered in a chocolate spread or golden syrup. These pancakes are the easiest to make, come in under a pound and can serve 12, or 4 hungry mouths. A perfect frugal treat for any family living on a budget.
Freezable, healthy (topping dependant) and ready in under a couple of minutes, with no pre brought mixture in sight!
2 Eggs 16p
300 ml Milk 60p
100g Plain Flour 10p
Whisk up the flour, eggs, and milk in a large bowl. Either by hand or using a hand whisk, beat in till all the lumps have gone.
Set a medium frying pan or a low heat, and add a very tiny dash of oil, just enough to stop the pancake sticking. When the pan is piping hot, using a large metal ladle, scoop one or two portions into the pan, depending on how thick you like them. (I like mine ultra thin, so do one ladle of the mixture, but the kids prefer two.)
After a minute, making sure all the mixture is set, flip the pancake and cook for a further 30 seconds, or in till both sides are golden brown.
Your serving options are endless! Lemon and sugar, chocolate spread, golden syrup, bananas or whatever you have in the cupboard or freezer. I’ve used left over fruit and ice cream before, just to use it all up.
To freeze, allow the pancakes to cool, then layer them between greaseproof paper, then wrap in cling film and freeze for up to 2 months. They can be reheated in seconds!
(Prices are based on shopping at Aldi and are correct at time of print.)