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A fresh stack of pancakes is hard to beat…unless you consider the effort it takes to make them. But these one-cup pancakes (from Jessica Elliott Dennison’s new cookbook, Lazy Baking), take ten minutes to cook up and call for five ingredients that you probably already have in your pantry.
“You don’t even need to get the weighing scales out to make these pancakes,” Dennison writes. “Simply grab a cup or mug and use it to roughly measure out the ingredients. Within minutes, you’ll be enjoying light, fluffy pancakes.”
She recommends serving them with Greek yogurt, your favorite jam and a little grated citrus zest, but we wouldn’t scoff at a drizzle of maple syrup (or even a lot).
Recipes excerpted with permission from Lazy Baking by Jessica Elliott Dennison published by Hardie Grant, November 2021.
1 level cup self-rising flour
1 cup milk (either dairy milk or a plant-based milk)
Pinch of sea salt
1 or 2 pats of butter (salted or unsalted)
1. Crack the egg into a large mixing bowl. Using a cup or mug, measure out the level cup of flour and add it to the bowl. Repeat with the milk and add the salt. Using a balloon whisk, mix until you have a fairly smooth batter.
2. Warm a large skillet over a high heat. Add half a pat of butter to the pan and heat until bubbling, swirling it around so that the melted butter coats the base and sides.
3. Spoon 2 tablespoons of batter into the pan to form a small pancake. Continue spooning in more batter—you’ll probably fit 3 or 4 pancakes in your pan at once, but make sure there’s plenty of space between them—it’ll make flipping easier. Cook fewer pancakes at a time, if necessary.
4. Cook the pancakes on one side for about 2 minutes then, using a spatula, carefully flip them over and cook on the other side until nicely golden, about 2 minutes more. (You may need to reduce the heat to medium if the pan is getting too smoky.) Transfer to a plate.
5. Add another pat of butter to the pan and continue to make more pancakes until you’ve used up all the batter.