Fluffy pancakes

Traditionally Pancake day or Shrove Tuesday was the  feast day before the start of Lent and fasting. Pancakes were a good way to use up all your eggs and fats, whipping up a feast of pancakes before fasting.

Whether your preference is the traditional crêpe or the smaller American pancakes they can be left plain or served with your favourite topping. They can be a quick, no fuss breakfast, snack, pudding or just a treat!

Makes approximately 20 small fluffy pancakes

Ingredients

200g plain flour
2 tsp baking powder
Pinch salt
15g caster sugar
2 eggs
200ml milk
Oil or butter for cooking

Method

Beat the eggs and milk together in a jug.

In a bowl mix the dry ingredients together, create a well in the middle of the bowl and slowly add the milk and egg mixture while whisking.

Keep whisking till all the ingredients are combined and you have a smooth mixture .

In a non stick frying pan heat a little oil on a medium heat, I use a spray oil and one or two squirts is enough. Once up to temperature dollop a good tablespoon of the mixture into the hot pan for each pancake, depending on the size of your frying pan you should be able to do three or four at a time.

Once the mixture starts to bubble, this should take about 1-2 minutes, you can flip it over to cook the other side and cook for another 1-2 minutes.

These can be served with your favourite toppings! A few of our family favourites are:

Just butter, Sugar and lemon, Raspberries, maple syrup and yoghurt or as a special treat Strawberries and Chocolate sauce.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover