I have finally found a pancake recipe that I love. I have also been able to adapt it for Miss 7 who can't have dairy which is great. We have been enjoying this little pancake treat this winter and it is especially yummy since I discovered using frozen berries and cream as the topping! Delish! I thought I'd share the recipe with you for a little bit of school holiday inspiration!
Ingredients (serves 4)
2 cups (300g) self-raising flour
1/2 cup (75g) plain flour
2 tbs caster sugar
2 1/3 cups (580ml) milk (I use soy milk)
80g butter, melted, cooled (I use Nuttelex)
1 egg, lightly whisked
Extra melted butter
Extra caster sugar, to serve
Lemon wedges, to serve (I use berries and cream!)
Sift flour into a bowl. Add sugar and stir well. Add milk, butter and egg.
Whisk until well combined.
Brush two small non-stick frying pans with a little of the extra melted
butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for 2
minutes, or until bubbles appear on the surface. Carefully turn over and cook
fro 1 minute.
Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep
warm. Repeat with remaining batter, greasing pan between each batch. If you find
the pan is getting too hot, reduce heat slightly.
- Serve pancakes with lemon and sugar (or berries and cream!)
|These are the berries I use! They come in a resealable zip lock bag.|
|Put in a microwave safe bowl to defrost and heat up.|
I add sugar as they are pretty tart. Just add as much as you like!
|I bought these moulds recently for a bit of extra fun!|