Easy Pancake Recipe:
Fluffy Favourites in 20 Mins

Grab a big bowl. We're going to mix all the dry stuff first, so it's all ready to go.

Measure out the self-raising flour and the caster sugar. Chuck them into the bowl and give it a good stir with a fork or whisk to get rid of any lumps and mix them together evenly. This makes sure your pancakes rise beautifully.

In a separate, smaller bowl or a jug, crack your egg. Add the milk and the 2 tablespoons of vegetable oil (or melted butter). Give this a good whisk until it's all combined. This is your wet mix!

Now for the magic! Pour the wet mix into the big bowl with your dry ingredients. Give it a gentle stir until JUST combined. Don't go crazy and overmix it – a few lumps are totally fine. Overmixing makes tough pancakes, and we want fluffy ones!

Heat a non-stick frying pan or griddle over a medium heat. Add a tiny bit of butter or oil to coat the bottom – just enough so the pancakes don't stick. Too much and they'll be greasy.

Once the pan is hot (a drop of water should sizzle), pour about 1/4 cup of batter per pancake into the pan. You can usually fit 2-3 at a time, depending on your pan size. Give them some space!

Watch those pancakes! When you see little bubbles forming on the surface and the edges look set and a bit dry, it's time to flip. Use a spatulai to slide under and flip them over. Cook for another 1-2 minutes until golden brown on the other side. Safety first: Keep your hands away from the hot pan and any splattering oil.

Once cooked, slide 'em out and onto a plate. Repeat with the remaining batter, adding a tiny bit more butter or oil to the pan between batches if needed. Keep the cooked pancakes warm by covering them with foil while you cook the rest.

Stack 'em high and serve with whatever you like! Maple syrup, jam, fruit – it's your party, mate!