{ 2007 01 12 }

Breakfast Pancakes

This morning I was in the mood for something sweet and so I scoured through my mums old hand written recipe file and came across this great pancake recipe. It’s a real quick and simple breakfast classic.

These aren’t crepes but Scotch pancakes which are thicker and because of the baking soda puffy and airfilled.

Hope you like it!

Eat them freshly made or toasted with jam, chocolate spread or spread thickly with lemon curd (my particular favourite).

breakfast pancakes

BREAKFAST PANCAKES

INGREDIENTS

  • 3 Cups Plain flour (sieved)
  • 1 Tbsp Baking powder
  • 2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 2 Tbsp Melted butter
  • 1 Large Egg
  • 1 1/2 - 1 3/4 Cups Milk

PREPARATION

  1. Combine all of the dry ingredients in a dry bowl, mix well.
  2. Add the wet ingredients and wisk thoroughly until smooth, add further milk if required as the batter should be smooth, lump free but thick (should leave ribbons in the mix).
  3. Heat a non-stick skillet and cook the pancakes in batches for a couple of minutes on each side. When air bubbles rise to the surface flip them and cook for a further 2 minutes.
  4. Serve smothered with butter, jam, lemon curd or chocolate spread.

chocolate and lemon pancakes

As an alternative, omit the sugar, make the pancakes bitesize and spread with hummas, tapanade or other savoury spread to make great finger food.

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Posted by Pamela on Friday, January 12th, 2007, at 12:49 pm, and filed under Breakfast.

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