Pancakes seem to be a huge pregnancy craving of mine and although I have posted a couple of times my variations of my foray into the world of keto pancakes and low carb inspired pancakes, I wanted to hop and tell you guys about a very normal, very English pancake recipe. What I love about this recipe is not just that the pancakes taste great (because they do) but also that I am pretty sure you’ll be able to whip up these ingredients at a moments notice and from things you are more than likely going to have in stock too! There is nothing unique or special about this recipe at all and you can probably find it a zillion other places on the internet too, but it is good, it is what I love and you won’t be sorry you tried it.
- 100g of Plain Flour
- 300ml of Milk (I used Unroasted Almond milk but you can use whatever you prefer)
- 2 eggs, beaten
(Now this is the real easy part)
- Combine all the ingredients in a bowl and whisk until smooth (you might want to whisk your eggs, add them to the milk and whisk both together before adding the flour. This helps create a nice smooth mixture).
- Add a small amount of oil to a pan (again, I use coconut oil but it really is personal preference).
- Pour a little mix into the pan and cook evenly on both sides.
(See, told you it was easy)
Yield: Six medium pancakes
Next decide on your filling/topping. My usual go-to has to be the tradition lemon and sugar, but for this recipe I went all out and made a cherry & chocolate extravaganza; Using Sweet Freedom chocolate pot spread inside the pancakes, a drizzle of the Sweet Freedom Chocolate and Coconut shot across the top and some morello cherries. I was not disappointed at all!
What is your favourite pancake topping?