You know that when the boy comes home, the food gets better. Enough with the easy salads, it’s time for a tasty brunch.
Ingredients (makes 8 pancakes, serves 2-3)
130g of plain flower
1 x generous teaspoon of baking powder
0.5 teaspoon of salt
2 x tablespoons of caster sugar
1 x large egg
130ml of milk
2 x tablespoons of melted butter/oil of choice
Sift the flower and baking powder into a mixing bowl. Add the sugar and salt and mix together.
Add the beaten egg, milk and melted butter and whisk vigorously until you have a smooth batter.
Heat a pan on a medium-high heat and add a small amount of butter or oil to the pan. Then pour/spoon approx one eighth of the mixture into the pan (depending on how large you want your pancakes to be) into the pan. We added three blobs (technical term) of batter to the pan to cook three pancakes at a time – with two over for later.
Turn when golden on the underside, then repeat as necessary.
Serve as you like; we added four rashers of streaky bacon per person and a generous helping of butter and maple syrup. (Look, I didn’t say it was the healthiest recipe in the world but my my, what a marvelous way to start the day!)