Sometimes when I wake up in the morning 10-11 hours after I last ate and having sometimes breastfed 3-4 times in that period of time I am starving. I need something substantial. Toast and cereal gets a little old doesn’t it?

Last night I thought it would be fun to make some pancake batter ready for a filling breakfast this morning. I’ve been fiddling about with an American pancake recipe for a while. A lot of recipes use buttermilk ( which I can’t always be bothered to make or buy) or plain flour and baking powder which weren’t quite as fluffy as I like. I think this final recipe I’ve created is the one I will continue to use. Yes it contains self raising flour AND baking powder but that’s what makes them extra fluffy and well pretty darn good.

You will need:

270g Self Raising Flour ( Asda own)
2 large Eggs ( free range please)
50g Golden Caster Sugar ( I used Tate&Lyle )
2tsp of Baking Powder
1/2 tsp salt
55g of melted butter
270ml of semi skimmed milk
Extra butter for frying

Sift your dry ingredients together into a bowl. Beat your eggs and mix together with your milk and butter. Combine your dry and wet ingredients and beat until smooth. Leave to stand for a while. I left mine overnight but 30mins or more is fine.

Heat a frying pan over a medium heat and add a knob of butter. When melted add small dollops of batter to make your pancakes. (How many you can make at one time depends on some of pan mine made two at a time). When top of pancake starts to bubble flip and cook for a further minute or two until golden brown.

Serve with syrup. We like maple or golden. Makes approximately 20 and they freeze well too.

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk