shared her easy and hassle-free homemade pancake mix from her cookbook 'Nigella Express' - and she says it's a "life-saver".
The chef explained on her website that she prepares a container full of the mix, and "then I just have to whisk in egg, milk and melted butter whenever I need a breakfast's worth of pancakes."
With just a few simple ingredients like plain flour, baking powder, bicarbonate of soda, salt, and sugar, you can create a mix that lasts for up to three months, as per Nigella's instructions.
When you're ready to , simply add the wet ingredients to your pancake mix, and you'll have fluffy, golden pancakes in no time.
This yields about 15 pancakes, each perfectly sized at around 8cm in diameter, making it ideal for a family breakfast or weekend brunch.
Nigella Lawson's homemade pancake mix recipe Ingredients
For the pancake mix
600 grams plain flour
Three tablespoons baking powder
Two teaspoons bicarbonate of soda
One teaspoon salt
40 grams caster sugar (or vanilla sugar)
For the batter - to each 150g of pancake mix add:
One large egg
250 millilitres semi skimmed milk (or full fat)
One tablespoon melted butter
Method
For the pancake mix, combine all the ingredients thoroughly and store them in an airtight jar.
When you're ready to cook the pancakes, follow these steps:
Preheat a flat griddle or frying pan, ensuring it's dry-no oil is needed.
Using a spoon, drop 1.5 to two tablespoons of batter onto the hot surface.
Once you notice bubbles forming on the top of the pancakes, flip them over and cook for another minute or so, until they're golden brown on both sides.
This recipe should yield around 15 pancakes, each approximately eight centimetres (three inches) in diameter.
To store the dry pancake mix, keep it in a sealed container in a cool, dry place. As long as the raising agents remain fresh, the mix will stay good for up to three months.
However, be cautious of storing it in damp or humid environments, as this can affect the texture, making the pancakes less fluffy and light.
