Breakfast is THE best meal of the day right? You get so much to choose from, it’s generally easy to make and sets you off on the right step to having the perfect day.
I tend to opt for eggs, I love them! My son and step-daughter are also big egg fans.. scrambled (not too runny, v.important), poached (they’ve gotta have that perfect ‘pop’) or fried… with spinach, with pepper or with hollandaise.
When we go out for breakfast we’re very ‘judgy’ on the menu and like a bit of variety. If a place get’s it right, we’ll be super loyal… get it wrong and you’ll be forever in our bad egg books. Sorry about that… 😉
Anyway, this post isn’t about how fab eggs are, it’s about a slightly sweeter breakfast.
I do go through stages of being a little addicted to certain foods and recipes when I first discover them, and I’ll bake and make them over and over, then I’ll find something else to obsess over.
But right now, I’m still loving pancakes!
Enjoy with fruit, drizzled with syrup, a little bit more naughty if you add chocolate.
Always super versatile and surprisingly very filling too.
They’re 100% indulgent if you ask me.
Everyone gets excited when you whip them up, and if you keep your oven on just warm you can bake and stash them as you go ready to all enjoy together.
This recipe makes around 10 ‘normal’ size pancakes. I say normal as I can’t really say I measure them, but follow the directions below, don’t get too excited when spooning them in your pan (or greedy) and you’ll have some decent sized fluffy, melt in your mouth pancakes.
Oh, and if you’re dairy free, any milk works! Oat, coconut, almond. I’ve tried them all and each one adds it’s own unique subtle taste.
Enough waffling on… Here you have it.
- 140 g Plain Flour
- 1 tsp Baking Powder
- 2 tbsp Caster Sugar
- 140 ml Milk
- 1 large egg
- 2 tbsp Melted Butter
Add all of your ingredients into a large mixing bowl, except your butter.
Turn your hob onto a medium heat, and melt the butter in a large pan
Whisk up your ingredients, I do this by hand, until you have a smooth batter, with no lumps, and pour in your melted butter leaving a tiny bit in the pan for cooking with.
Using a large spoon or a medium sized ice-cream scoop (my preference) add your batter to the pan. I can fit 4 pancakes in mine.
Wait until the top of the pancake starts to bubble.
Flip them over and let the other side cook too. This usually takes around 3 minutes until they're a nice golden brown and have risen slightly.
Serve with anything you fancy and enjoy!