Pancake Day is arguably one of the greatest days of the year, racing home from work to devour a stack of pancakes as long as my right leg is something that I look forward to every year without fail. This one-mug pancake recipe is fool proof and will keep you satisfied whether you're having pancakes for breakfast, as a substitute for dinner or even having a round of savoury to start and a round of sweet to finish it off. 


1 mug self-raising flour

1 mug semi-skimmed milk

1 free-range egg

1 pinch sea salt

a few knobs of butter

Greek style yoghurt

a handful of raspberries


Put the flour, milk, egg and salt in a big mixing bowl and whisk until smooth. 

Put a large pan on a medium heat and add a knob of butter.

Once the butter has melted, add the batter to the pan, a spoonful at a time.

Cook them in batches, a few minutes until golden on the bottom - keep running a spatula around the edge to make sure they don't stick. 

Once the first side is golden, flip until your heart's content! Then cook for a few more minutes until they're golden and fluffy.  

Now for the fun part...

Add a knob of salted butter, a huge dollop of greek style natural yoghurt and a handful of raspberries to finish them off.