Thick pancakes

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.

Buttermilk Pancakes

• 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

1. Add flour, sugar, salt and baking powder to a bowl and mix together with balloon whisk to remove lumps. (Less messy than sieving).
2. Add eggs, buttermilk and milk and whisk until the lumps have gone. 
3. Melt butter in pan and add to mixture.
4. Cook on a medium heat for 3 mins then turn.