|15 min||10 min||8|
|120 gm||Wholemeal self-raising flour|
|1 tbsp||Cane sugar|
|1 large egg||Egg|
|130 ml||Whole milk 3.3%|
|1/2 cup||Golden raisin, seedless (handful- optional)|
Sift the flour into a bowl.
Add the sugar.
Make a well in the middle and add the egg.
Mix it a bit.
Add the milk bit by bit until it's pancake batter consistency, runny but not too liquidy.
Heat a large frying pan or griddle pan. so that it is nice and hot. Add a little grease of your choosing, a dab of butter or drop of oil.
When the pan is hot, add the batter a spoonful at a time. A soup spoon is just fine. The batter spreads out to make little pancakes. Splodge them around so that you can get as many in without them splurging together.
As they cook, you can see little holes appear, a bit like mini crumpets.
When you see the holes you can turn them over. It doesn't take long, by the time we'd done the splodging, they were ready to turn over. Then you can cook them a bit on the other side.