- 1LB of self Rasing flour
- 1 heaped teaspoon of baking powder
- 4 eggs
- 3/4 Pint Milk
- Butter to cook
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.
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.