Nigella's HOME MADE INSTANT PANCAKE MIX (with a couple of adaptions)

This is another one of my favourites from Nigella's Express Cookbook. I have added a couple of ingredients to the original recipe, the juice and zest of one lemon and a handful of raisins but the rest is all Nigella (aka Domestic Goddess).

INGREDIENTS

FOR THE PANCAKE MIX
600g flour
3 x 15ml tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40g vanilla or caster sugar
TO MAKE THE BATTER AND THE PANCAKES
For each 150g pancake mix, add and whisk together:
1 egg
250ml semi-skimmed or full-fat milk
1 x 15ml tablespoon melted butter

Juice and zest of one lemon  

Handful of raisins

Serving Size : Makes 15 pancakes, each about 8cm in diameter 

METHOD

1.	For the Pancake mix: Mix all the ingredients together and store in a jar.
2.	When ready to make the pancakes, proceed as follows: Heat a flat griddle or pan with no oil.
3.	Spoon drops of 1 1/2–2 tablespoons of batter onto the hot griddle or into the pan and, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.   Serve with jam and butter! Yum! Weekend treat breakfast! Another great thing about these pancakes is that they are freezable, just put them in a tuppawear box, similar to the one below and freeze. As you want to use them simply reheat in the toaster. Perfect!

My Savoury Pancakes

This is a recipe for pancakes that I memorised from a children's cookbook we had at home growing up and it honestly never fails, which begs the question, what is with people using pancake mixes! I really don't get it, especially as there are only 3 ingredients to the batter!

Batter ingredients:
100g of plain four
250ml of egg + milk

Filling:
 For the filling, the world is really your oyster. If you like you can just go for lemon and sugar, which is delicious.
I tend to go for a variety of left overs from my fridge but usually some sort of meat, vegetable and cheese, and herbs (fresh if possible) for something extra.
This time I went for peppered salami, smoked ham, Edam sliced thinly, green olive, red sweet pepper, and sun-dried tomatoes.

Method:

1. Put a large none stick pan on the hob to heat up with a good swig of good olive oil
2.Weigh your flour in a large mixing bowl
3. In a measuring jug crack your egg and then pour your milk until you reach 250ml
4. Pour your milk and egg into the mixing bowl with the flour and whisk until you get a lovely smooth batter
5. Sort out and cut up whatever your filling is going to be 
6. Ladle one ladle  of batter into the hot pan and quickly lift the pan and rock it to make sure the batter spreads out evenly and fully across the surface of the pan
7. Watch for the change in colour, its subtle but you will recognise when it changes colour across the whole pancake and this is the tell tell sign that it is time to turn it
8. If your brave, flip it, or if, like me, you're not then you can turn it with a spatula
9. Place your filling in a line down the middle of the pancake, turn your heat down to half heat whilst you're doing this
10. Fold both remaining sides across the filling
11. Slide in onto your plate and place that plate into a low heat oven whilst you cook the other one (oven at around 60'C is just fine). Repeat the process.
Enjoy!

NB: This quantity of batter should make 4 large pancakes

TIP: Eggs are often labeled with a best before date a month or two before they actually go off, the fail safe way to check whether your egg is safely usable is to drop said egg into a glass of cold water if it sinks it's OK if it floats then its off. You would know instantly if it was off when you cracked in any case as it really would stink.