These pancakes, from a recipe dating back to 1924, are baked in the oven, rather than cooked in a frying pan. Good for everyday family dessert, not just Pancake Day
- 1 medium egg
- 2 level tbsp caster sugar
- 4 level tbsp plain flour
- 1 tbsp currants
- 150ml (¼ pint) milk
- 45g (1½oz) butter
- Tray of 4 Yorkshire pudding tins, buttered
For the pancake batter, whisk the egg and sugar in a large bowl. Stir in the flour and add currants. Put the milk and butter in a pan and heat until butter melts. Gradually stir in the dry ingredients, mix well and leave to stand for 30 minutes.
Set the oven to Gas Mark 6 or 200°C. Stir the batter and divide half of it between the tins. Bake them for 15-20 mins until risen and browned (they will drop when you take them out of the oven). Serve at once with lemon butter (2 tbsp softened butter, 1 tbsp sugar and grated rind of 1 large lemon mixed together), if liked, and lemon wedges. While eating those pancakes, use the rest of the batter to make the other pancakes.
Make these in a small sandwich tin if you don't have Yorkshire pudding tins.