This is the kids’ favourite Sunday morning breakfast, slathered with golden syrup or lemon juice and caster sugar. They taste lovely and light and if you cook them in a cookie cutter or egg-poaching ring they come out looking perfect.
115g plain flour
55g polenta (or plain flour)
1 and a half tsp baking powder
Half a tsp bicarbonate of soda
Half a tsp salt
2 tbsp caster sugar
1 egg, whisked
2 tbsp vegetable oil
Mix all the dry ingredients together.
Mix egg, oil and milk in another bowl.
Gently mix wet and dry ingredients together (don’t worry about bashing out all the lumps – the pancakes taste better when they’re not overmixed).
Pour a little vegetable oil into a thick-bottomed frying pan on a low heat. Spoon one tbsp batter into each poaching ring (or if you don’t have rings, just blob it straight into the pan). Cook until bubbles rise through the pancake, then turn over and cook the other side (about mins per side). Serve with berries, bananas, maple syrup or whatever takes your fancy.