Two-Ingredient Pancakes
20 mins
serves 4
serves 4
Two-ingredient wonder pancakes made from custard and self-raising flour. Thick, golden, and impossibly easy.
Very Easy
A quick two-ingredient trick that turns pantry staples into thick, fluffy pancakes in minutes.
A quick two-ingredient trick that turns pantry staples into thick, fluffy pancakes in minutes.
Ingredients
3 cups pourable custard
2 cups sifted self-raising flour
3 cups pourable custard
2 cups sifted self-raising flour
Method
Add the custard and sifted self-raising flour to a bowl.
Mix until combined and smooth. The batter will be slightly thicker than a regular pancake batter, but you can add a little milk to thin it out if you prefer.
Heat a lightly oiled non-stick pan over medium-low heat.
For large pancakes, dollop 3–4 tablespoons of batter into the preheated pan.
Slightly flatten the pancakes with the back of a spoon, as the batter is on the thicker side.
Cook for 3–4 minutes on each side over medium-low heat. * In Australia, you can buy pourable custard at the shops, kept in the fridge aisle. This might not be available in your country
Add the custard and sifted self-raising flour to a bowl.
Mix until combined and smooth. The batter will be slightly thicker than a regular pancake batter, but you can add a little milk to thin it out if you prefer.
Heat a lightly oiled non-stick pan over medium-low heat.
For large pancakes, dollop 3–4 tablespoons of batter into the preheated pan.
Slightly flatten the pancakes with the back of a spoon, as the batter is on the thicker side.
Cook for 3–4 minutes on each side over medium-low heat. * In Australia, you can buy pourable custard at the shops, kept in the fridge aisle. This might not be available in your country