Fennel seeds known as ‘saunf’ in Hindi, can relieve bloating and stomach pains. The fennel adds a slightly sweet and spicy edge to a ‘traditional’ pancake.
100g plain flour
25g wholemeal plain flour
1 free range egg
300ml skimmed or semi skimmed milk (about half a pint of milk)
1 tsp olive oil
a pinch of fennel seeds (optional)
Cooking spray or olive oil, for cooking the pancakes
Place the flour into a bowl. Beat the egg, milk and olive oil together in a jug and then slowly add to the flour. Stir the mixture until a smooth batter forms. Tip in fennel seeds, if using, Leave to stand for about 20 minutes, then stir again. The consistency should be about the consistency of double cream.
Spray a non-stick frying pan with the cooking oil. When the oil is hot, ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.
Leave to cook, undisturbed, for about 30 seconds to a minute. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
Hold the pan handle, ease a flat spatula or a fish slice tool under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds. Then cook for another 30 seconds before turning out onto a warm plate.
Keep the pancake warm while you cook the rest. The mixture should make eight pancakes in all.