It’s Pancake Day, and Bean has set out his desires for both breakfast and lunch to be pancake-based this year. he prefers the thick, fluffier pancakes; not being so fond of the thin crepe style pancakes that I might have with lemon juice and sugar. It suits me that he likes the small pancakes, though, as I can whip up a large batch and freeze them for future eating. They pop easily in the toaster to warm directly from frozen for a quick breakfast any time you fancy.
Drop Scone Pancakes
Ingredients
- 250 g Self-raising flour
- 1 tsp Baking Powder
- 2 medium Eggs
- 300 ml Milk I use semi-skimmed
- 1 tbsp Flavourless oil for frying
Instructions
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Mix baking powder into flour
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Combine all ingredients and whisk until a smooth, thick better is formed (I use a stand mixer to make light work of this)
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Heat frying pan or hot plate. I set my crepe maker to level '2'.
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Brush cooking surface with oil, using a silicone pastry brush.
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Spoon small ladle-fulls of batter onto the cooking surface, and spread out with the back of a spoon to a rounded shape if needed.
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Flip using a spatula once light brown on one side, and cook the other side.
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Cool on a cooling rack and freeze separated by strips of greaseproof paper.
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Toast from frozen whenever required (can also be warmed in an oven if cooking in bulk for many people).