Thick pancakes are a Sunday staple. The girls love them rolled up and eaten without holding back on the toppings; nutella, cinnamon sugar, apples, strawberries, bananas. You name it, they pile it on, roll them up and eat it them until they can eat no more.
I prefer them with rum soaked Chilean flame raisins mixed in the batter, topped with butter cinnamon sugar and thinly sliced crunchy apples. Poncy I know but somehow but dead tasty, like a breakfast bread and butter pudding.
The recipe I use varies weekly. They are really buttermilk pancakes but I rarely have buttermilk in my fridge so I either use cheap runny natural yogurt or curdle some milk by squeezing half a lemon in it and leaving for 10 mins.
- 230g self raising flour
- 2 tsp baking flour
- 50g castor sugar
- 175g buttermilk/yogurt/milk with lemon juice
- 175g milk
- 2 eggs
- 30g melted butter
- pinch of salt
- dash of vanilla extract
- Add flour, sugar, salt and baking powder to a bowl and mix together with balloon whisk to remove lumps. (Less messy than sieving).
- Add eggs, buttermilk and milk and whisk until the lumps have gone.
- Melt butter in pan and add to mixture.
- Cook on a medium heat for 3 mins then turn.