Mini pancakes

Time: 30 mins

Servings: 4 servings

Ingredients

• 165g self raising flour
• 50g sugar*
• 2 tsp vanilla extract
• 300ml milk**
• 1 egg
• 1 tbsp lemon juice (plus extra to serve)
• 2-3 tbsp olive oil
• Optional: Strawberries, blueberries and yoghurt

*I used caster sugar | **I used unsweetened soya drink

Method

1. Whisk the egg, vanilla essence and lemon juice together in a small bowl and set it aside.
2. Sift the self raising flour into a large mixing bowl, then add the sugar, egg mixture and milk and mix until a smooth batter forms.
3. Heat 1 tbsp olive oil in a pan for a few minutes, then carefully use a teaspoon to add small circles of batter to the pan.
4. Flip each mini pancake over once the batter starts to bubble and fry for a couple of minutes.
5. Once cooked on both sides, place the pancakes on a plate with a sheet of kitchen roll to absorb any excess grease.
6. Continue the processes until all of the batter is used, and add oil to the pan as needed.
7. Serve with your favourite pancake toppings! You can also have them as cereal in a bowl with milk 🥛)