Breakfast Pancakes
Reheat by placing them in a dry frying pan and warming briefly on each side
You could make these in advance – they will keep well for several days.
Once the pancakes are cool, simply cover and chill them. Reheat by placing them in a dry frying pan and warming briefly on each side.
Serves 2-4 (Makes around 8)
2 x batter recipe (see here) with 1 heaped teaspoon of caster sugar
- Place a 24cm nonstick frying pan over a medium-high heat for several minutes. When the pan is hot enough, the pancake mixture should sizzle as it goes in.
- Ladle in just enough batter to coat the base, tipping the pan so that the batter runs evenly over the surface. Cook for 30 seconds until the top appears dry and lacey at the edges and the pancake is golden underneath. Loosen the edges using a palette knife or nonstick spatula and flip the pancake.
- Cook for another 30 seconds then slip it on to a plate.
- Repeat for the remainder of the batter.
- Serve either as they are cooked, or pile the pancakes on a plate and cover with foil to keep warm. I always have to discard the first one – it never seems to work properly.
LITTLE EXTRAS
- Apple purée and cinnamon
- Mashed banana and raisins