ou can knock out a batch of this batter in 5 minutes and on the table in 15 so it really isn’t a big commitment breakfast but a great one for a hungry family or group of friends over brunch especially if you’re running low on ingredients as this call for only 2 eggs!
If you make the recipe plain you can serve with a variety of toppings to suit both the sweet and savoury palate! If you serve without the American diner style heart attack toppings, pancakes don’t have to be unhealthy! With some fresh fruit, yoghurt and a touch of honey, they are just perfect and super light.
- Greek yoghurt, honey, fresh fruit
- Bacon & syrup
- Cheddar cheese, baked beans, crispy bacon
- Blueberries, honey, cinnamon sugar, yoghurt
- Lemon juice, sugar, raspberries
- Poached eggs, avocado, Tabasco
Makes 20-30 (Adapted from Hugh Fearnely-Whittingstall
- 250g self raising flour (wholemeal for added flavour)
- Pinch baking powder
- 1 tsp ground cinnamon (leave out if making savoury)
- 25g caster sugar (omit and replace with grated cheese for a savoury option)
- 2 medium eggs
- 270ml milk
- 50g melted butter
- Raspberries (optional – use any other berry, chopped into pieces if needed)
- Sieve flour, cinnamon, baking powder and sugar in a large bowl and mix.
- Add the egg and half the milk and mix gently to make a thick batter.
- Add the rest of the milk and the melted butter.
- Whisk well to combine.
- Heat a large non-stick pan over a medium high heat and add a knob of butter or dash of oil.
- Drop a large spoonful into the hot pan – my pan managed about 3 pancakes per batch.
- Allow the batter to form a nice crust on the bottom. Bubbles should start to form on the surface of the pancake after a minute or so. At this point scatter some berries over the top.
- Next, flip your drop scones! Allow another minute or so on the other side and then remove from the pan to a warm plate.
- Complete again using the batter.
Serve with syrup, lemon juice, jam, knob of butter or a dusting of more cinnamon/sugar as you like!