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These pancakes, from a recipe dating back to 1924, are baked in the oven, rather than cooked in a frying pan. Good for everyday family dessert, not just Pancake Day
Serves: 4
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 1 medium egg

 

    • 2 level tbsp caster sugar

 

    • 4 level tbsp plain flour

 

    • 1 tbsp currants

 

    • 150ml (¼ pint) milk

 

    • 45g (1½oz) butter

 

    • Tray of 4 Yorkshire pudding tins, buttered

 

 

Method

 

 

    1. Whisk the egg and sugar in a large bowl. Stir in the flour and add currants. Put the milk and butter in a pan and heat until butter melts. Gradually stir in the dry ingredients, mix well and leave to stand for 30 minutes.

 

    1. Set the oven to Gas Mark 6 or 200°C. Stir the batter and divide half of it between the tins. Bake them for 15-20 mins until risen and browned (they will drop when you take them out of the oven). Serve at once with lemon butter (2 tbsp softened butter, 1 tbsp sugar and grated rind of 1 large lemon mixed together), if liked, and lemon wedges. While eating those pancakes, use the rest of the batter to make the other pancakes.

 

 

Nutritional information per portion

 

 

fat 12.0g saturates 7.0g calories 221(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.