100g plain flour
Squeeze of salt
1 Bord Bia Quality Guaranteed egg
300 ml milk
1 tablsp. softened margarine or sunflower oil
To Cook
Filter the flour and salt into a blending dish and make a well in the inside. Split the egg into the well; include the liquefied spread or oil and a large portion of the milk. Bit by bit draw the flour into the fluid by mixing all the time with a wooden spoon until all the flour has been fused and afterward beat well to make a smooth player. Blend in the rest of the milk. On the other hand, beat every one of the fixings together for 1 minute in a blender or sustenance processor. Leave to remain for around 30 minutes, mix again before utilizing.
To make the flapjacks, warm a little overwhelming based browning until extremely hot and afterward turn the warmth down to medium. Daintily oil with oil and afterward spoon in enough player to coat the base of the container meagerly (around 2 tablsp.), tilting the dish so the blend spreads uniformly. Cook over a moderate warmth for 1-2 minutes or until the player looks dry on the top and starts to chestnut at the edges. Flip the hotcake over with a palette blade or fish cut and cook the second side.
Turn onto a plate, smear with a little margarine, sprinkle of sugar and a press of lemon juice or why not attempt some of our different recommendations for sweet and flavorful fixings.
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