Jamie Oliver is not just a pretty face. He is the glorious human being who brought about this recipe and transformed pancakes into an every weekend breakfast for yours truly.

I love pancakes. Pancakes with nutella, with bacon, with maple syrup, with scrambled eggs, with blueberries, with anything and everything in between.

As much as I love pancakes, I'm also very lazy. The two effectively used to cancel each other out. But not any more oh no. Sh*t got real when I found this recipe from Jamie Oliver. I've now got it down to a fine art and can go from raw ingredients to fresh stack in about 60 seconds.

Here's how! Gather your ingredients. 

The key to making the perfect batter every single time is to use the same mug for your milk and your flour. That's it. Really. No need to remember grams and mls. It's magical.

Makes enough for 2ppl. Leftover batter can be refrigerated for up to 24 hours. Just stir and cook when you're ready.

1 mug of self raising flour (I use wholemeal for the fibre)
1 mug (same one as before) of milk
1 egg
1/2 teaspoon baking powder (if you like them fluffy)
1 pinch of salt

That's your basic batter. If you like fruit, you can add it to the batter at this stage. I usually mash up a banana and add it to the batter or a sprinkling of blueberries/chocolate chip cookies if I've been good that week.

Step 1
Measure out your ingredients.

Netflix in the background, standard!

Step 2
Mix all your ingredients together.

Step 3
Fry. I use a low calorie spray oil as it spreads the oil evenly with the least mess. Put your pan on medium heat and add the batter. After about 20-30 seconds, lift your pancake by the corner. If it's brown, then flip it.

Alternatively, you can tell it's ready to flip when the edges start to look dry.

That's it!

Repeat the process as much as you want depending on how many you want. Any batter you don't use can keep for about 24 hours so make loads and that's brunch sorted for Saturday and Sunday.

Happy brunching friends! xxs