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
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.