4oz plain flour
1/2 16 ounces full-fat milk (You can utilize skimmed however it doesn't taste as great and you'll sear in fat in any case)
spot of salt
Oil for fricasseeing, sunflower or rapeseed are ideal (a few plans recommend utilizing margarine yet I think it consumes too without any problem)
Into a bowl, filter the flour, if essential (most brands are pre-filtered now). Include the salt. Make a well and break in the egg. Gradually consolidate in the milk until you have a slight and exceptionally smooth hitter. An option is to placed the fluid fixings into a nourishment processor and switch on to high. Step by step include the flour and salt through the chute.
However you blend the hitter, it's ideal to leave it for about an hour in the ice chest before fricasseeing your flapjacks. To get great outcomes, you have to ensure your skillet is equitably hot. To do this, heat it until it's certainly hot, switch off the warmth and leave it for around five minutes. At that point turn on the warmth again and add simply enough oil to cover the surface. Spoon in your first flapjack and move the container so the entire base is secured by around 1/twentieth inch thickness of hitter. At the point when you believe it's earthy colored, hurl it and earthy colored the opposite side. You can keep hotcakes warm in the stove, so you can make enough for everybody. Present with sugar and lemon, in case you're having it the customary English/British way. Some place, I think I heard that the Scots do hotcakes increasingly like the American sort however I don't know.
A similar hitter can be utilized to make Yorkshire pudding. The exceptional warmth of the skillet and the restricted space are adequate to cause the pudding(s) to rise, even without a rising operator.
These hotcakes can likewise be utilized to make flavorful stuffed flapjacks with fillings that are frequently like those utilized in cannelloni, however cannelloni is pasta.