Nigella'S Store Cupboard Pancakes - cooking recipe

Ingredients

600 g plain flour
3 tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40 g caster sugar
1 free-range egg, lightly beaten
250 ml milk
1 tablespoon melted butter

Preparation

For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/51/4oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
Heat a flat griddle or non-stick frying pan without adding oil.
Spoon drops of 11/2-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.