Jamie Oliver has provided Brits with hundreds of recipes over the years, but come Pancake Day, he has one of the simplest recipes around. He’s been using his One Cup Pancakes recipe for over eleven years and it’s perfect for all the family to get involved with.
Using just four ingredients, all you’ll need is one cup - a mug or a tea cup. In a video posted to his YouTube channel, the chef said it ‘won’t matter’ what size you use, as the measurements for both the milk and flour will be the same.
You’ll need to come equipped with a whisk and big bowl for combining the mixture together. Even if you’re a pancake novice, this recipe is easy and simple to follow.
The entire mixture only calls for four ingredients, so it's a wallet-friendly option. Jamie’s toppings include 200g of blueberries, olive oil and natural yoghurt, but you don’t have to be restricted to those.
On YouTube, Naomi commented: "I've made these so many times! They are my favourite pancakes. Thanks Jamie!" Kris added: "The best pancake recipe. I do it all the time, with my kid, for my family... Thank you so much!"
People have also been enjoying the recipe elsewhere on social media. TikToker Uktoday_ said: "This might be the perfect Pancake Day recipe that I think I've come across."
Ingredients
- 1 large free-range egg
- 1 cup of self-raising flour
- 1 cup of milk
- Sea salt
If you got all these ingredients from Tesco for example, the total would come to £5.09. That's based on if you bought Tesco British Skimmed Milk 1.136L (£1.20), Tesco Large Free Range Eggs 6 Pack (£1.85), Saxa Fine Sea Salt 350G (£1.25) and Tesco Self Raising Flour 1.5Kg (79p). The recipe is based on eight servings, meaning each portion would only cost you around 84p - less than a £1 per head.
Method
To make the batter, crack the egg into a large mixing bowl. Add the flour, milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter. Fold through the blueberries, if using.
Put a large frying pan on a medium heat and after a minute or so, add half a tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches. Cook the pancakes for one to two minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate. Repeat steps five to nine with the remaining batter, adding half a tablespoon of oil to the pan between batches, if needed. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
