Castlewood Breakfast Pancakes

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A favourite as voted by our Facebook community!

Firstly, separate your eggs and beat the whites in a bowl until stiff peaks form. In a separate bowl put the four eggs yolks and some of the milk.

Put the flour in a third, larger bowl. Pour the egg/milk liquid into the flour and start mixing with an electric hand whisk.

Add more milk until the mixture resembles a thick but runny consistency. Put a pancake pan on the heat and add a knob of better – not too hot or the butter will burn. Ladle on a large spoon of the mixture and cook until little bubbles form – then carefully flip over to the other side.

Repeat.

The butter gives them a lovely crispy outside and yet they are still fluffy inside.

We serve our pancakes here with maple syrup and fruit compote but you can try bacon, chocolate sauce… – the sky is the limit really.

You will need:
  • 1LB of self Rasing flour
  • 1 heaped teaspoon of baking powder
  • 4 eggs
  • 3/4 Pint Milk
  • Butter to cook