- 50g (¼ cup) caster sugar
- 250g (2 cups) self-raising flour
- 2 large eggs
- 265ml (9 fl oz) milk
- 1 tbsp vegetable oil
- Gel food colouring – pick your favourite colours!
- Butter or oil, for frying
- Pinch of salt
- Butter, maple syrup and fresh fruit, to serve
- Pour the sugar in a clean, dry bowl. Place a sieve over the bowl and pass the flour and salt through the sieve by tap, tap, tapping it until it has all fallen through.
- Crack the eggs into a separate bowl and whisk with a fork. Be careful to remove any bits of shell that fall in!
- Make a well in the middle of your flour mixture using a spoon and pour in the beaten eggs.
- Stir the eggs into the flour, starting at the centre, so you mix a little bit of the flour into the eggs at a time.
- Add the milk and 1 tbsp of oil to a jug and add a splash to the batter while stirring. repeat until all of the milk has been added. Mix well until any pesky lumps have gone, then put the batter in the fridge for 30 minutes to rest.
- Remove your batter from the fridge and divide into as many cups as you have shades of food colouring.
- Squirt pea-sized amount of gel food colouring into each cup and stir well so the colour is even.
- Get your adult to heat a large frying pan on a medium heat with some oil o butter.
- Once the pan is hot, carefully drop 3 small ladles of batter into the pan, leaving space between each one.
- After 2–3 minutes you will see little tiny holes appear on the surface of the pancakes, they are now ready to flip!
- Cook for 1 more minute on the other side until golden brown.
- Stack the pancakes and enjoy them with butter, maple syrup and fresh fruit.