Nigella'S Store Cupboard Pancakes – a delicious recipe with flour, baking powder, bicarbonate of soda, salt, caster sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
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.
2
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.
3
Heat a flat griddle or non-stick frying pan without adding oil.
4
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.
694
kcal
Calories
9
g
Fat
133
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 600 g plain flour, 3 tablespoons baking powder, 2 teaspoons bicarbonate of soda, 1 teaspoon salt, and more.
Yes, Nigella'S Store Cupboard Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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