This year Pancake Day for me was spent with my good friend Hannah, fellow blogger, from H’s Home Cooking. I feel that you can’t beat the fun and chaos of making your very own pancakes, but why limit it to just Pancake Day? So we’re sharing the recipe and topping combinations that we made and chose to hopefully give you some future inspiration.
I went for a mixture of fruit with Belgian chocolate sauce, Nutella and honey and then finally peach yoghurt and mango coulis. Head on over to Hannah’s blog to find out her flavour combos! – H’s Home Cooking
What you’ll need:
- 200g self-raising flour
- 1½ tsp baking powder
- 1 tbsp caster sugar
- 3 large eggs
- 25g unsalted butter, melted
- 200ml milk (we used Lactofree)
- Vegetable oil (for the pan)
Let’s get started!
- In a large bowl mix together the dry ingredients: self-raising flour, baking powder, and the caster sugar. Make a well in the middle of the dry ingredients and add in the eggs, melted butter, and the milk. Using a balloon or electric whisk, mix all the ingredients together until the batter is smooth. Pour the mixture into a jug ready to start frying!
- Heat 1 tsp of vegetable oil and a small knob of butter into a medium-sized frying pan over a medium heat, once the butter begins to froth the pan is hot enough to start frying the pancakes.
- We found the best way to add the batter into the frying pan was by adding spoonfuls at a time. We managed to get 3 good sizes pancakes in the pan at one time. Make sure not to try to fit too many in at once otherwise they’ll merge together. Heat the pancakes on one side until small air bubbles start to appear, this means that the pancakes are ready to be flipped. Once flipped, heat the pancakes for about a minute and they’re ready!