- 150 g plain flour
- 2 tbsp Hellmann's Real Mayonnaise
- 150 ml semi-skimmed milk
- 2 tablespoons caster sugar
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon oil
Sift the flour, baking powder and caster sugar together into a large bowl.
In a separate bowl or jug, lightly whisk together the milk, the egg and the mayonnaise.
Gently pour the milk, egg and mayonnaise preparation into the flour mixture, whisking as you go with a fork until you have a smooth batter. Lumps are absolutely not permitted!
Heat a non-stick frying pan over a medium heat and add a tablespoon of oil. When it’s hot, add a ladle of batter.
Wait until the top of the pancake begins to bubble, then run a heat-proof spatula or fish slice underneath the pancake to make sure it hasn’t stuck to the bottom of the pan, then turn over- or toss if you’re feeling lucky.
Cook on the reverse, and again for a moment on the first side so that the pancake is golden brown and has risen to around a one centimetre-thickness.
Repeat until all the batter is used up, or until all pancakes have stuck to the ceiling.