Shrove Tuesday

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

Method:

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.