RECIPES

Makes around 12 pancakes

• 150g Self raising flour
• 1/2 tbsp caster sugar
• large pinch of salt
• 1 beaten egg
• 150ml milk
• Butter for cooking

Seive the flour and add the caster sugar and salt then beat in the egg with a whisk and then begin adding the milk, little by little. You should have a batter that is not too thick to pour but it shouldn’t be runny either.

Melt a little butter in a non stick frying pan on a medium heat. Test first with a small spoonful of the mixture to make sure the pan is hot enough.

Using a small ladle or a tablespoon, pour the batter gently into the pan and leave it to cook for about a minute until it looks fluffy and a nice brown colour, then turn over and do the other side for another minute. Repeat, adding a little butter to the pan from time to time until you have used up all the batter. Dont worry if they are all different shapes.

You can keep them warm in the oven while you make the others and you can make 2 or 3 in the pan at once. Just dont try to make too many as the batter will spread and they’ll stick together.

You can also add fruit such as blueberries, blackcurrants, raspberries. Add around 125g of your favourite fruit to the finsihed batter and stir in gently with a wooden spoon. Cook in the usual way.

Serve warm with Maple sryup and Kelly’s Honeycomb Caramel Ice Cream.