These mini pancakes are perfect if you can’t be bothered to sit there flippin’ over a skillet pan. Simply pop in the oven and serve with your favourite toppings!
Ingredients
or1 cup of flour, whole-grain (120 g)
or1/3 cups of butter (68 g)
or1 tsp of baking powder, (5 g)
or1 tsp of vanilla extract (4 g)
Preparation
1.
Whisk eggs, milk and vanilla together in a jug. Sift flour, into a large bowl. A baking powder, add lemon juice (It should fizz). Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.2.
Heat a large non-stick frying pan over medium heat. Grease pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.3.
Serve with you choice of topping (maple syrup, honey, berries)
