ROSE BAKERY PANCAKES
This recipe is from a cook book called 'Breakfast, Lunch, Tea' which was given to me by Nadia for my birthday this year. I think it is fail-proof and produces the most delicious, fluffy pancakes.
5 tablespoons unsalted butter, melted
190g plain flour
1 tablespoon caster sugar
4 teaspoons baking powder
In a bowl, beat the eggs with the milk and the melted butter. Put aside.
In another bowl, sift together the flour, baking powder and sugar.
Pour the egg mixture into the flour and stir very lightly until the wet and dry ingredients have combined.
Rub a small frying pan (I use our small omelette pan) with a tiny bit of butter - or use none at all if non stick- heat the pan to hot and spoon in 3 tablespoons of batter.
Tilt the pan so that the batter covers the base evenly and turn the heat down to medium.
Cook until a few bubbles come to the surface and then turn the pancake over.
Cook for about another minute or so - use your judgement here!
Continue making and stacking the cooked pancakes until all the batter is used.
Serve with delicious things on top, such as bacon and lashings of maple syrup, or fruit, or jam and cream. Or, the old classic, lemon and sugar!
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