Plain flour 135g
Baking powder 1 tsp
Salt 1/2 tsp
Caster sugar 2 tbsp
Whole milk 130ml
Large egg, lightly beaten 1
Melted butter (allowed to cool slightly) 2 tbsp
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Place the paella pan over a light flame, or you can use a non-stick frying pan that can go on the grills.
4. Heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen.
5. Repeat until all the batter is used up. You can keep the pancakes warm by placing them on the black tray under by the legs, but they taste best fresh out the pan.
6. Add the toppings of your choice and enjoy!