It’s Shrove Tuesday so time to make pancakes!
At Messy Mardi Gras on Saturday morning we made and ate these pancakes – they are the drop scone type that are lovely with butter and jam, or stacked up and eaten with blueberries and syrup!
Makes about 12 small pancakes.
- 225g plain flour
- 2.5 tsps baking powder (or you can use self-raising flour, in which case only add a tsp of baking powder)
- 1 tablespoon of sugar
- Pinch of salt
- 2 eggs
- Enough milk to make the eggs up to 300ml
Note: if you make these in a large jug or a bowl with a lip, it’s much easier to pour the mixture into the pan than to use a spoon.
Mix the dry ingredients and make a well in the middle. Break the eggs into a measuring jug and add milk to make up to 300ml. Then add the milk & egg into the dry ingredients, a little at a time at first, so that you get a smooth batter.
You’re aiming for a similar thickness to double cream, so add less or more milk as required.
Heat a little oil or butter in a thick bottomed frying pan and pour in the batter to either make several small pancakes or one large one at a time.
The pancakes are ready for turning over when the tops are bubbling and the edges have started to set. The second side will take less time to cook – less than a minute in a hot pan.