Here’s something for the weekend:
The idea of having cooking pancakes for breakfast appeals to me. Until last weekend I have not be able to find the time, I’m always really tired in the mornings and haven’t found a recipe I thought I could do quickly. That was until I started reading Darina Allen‘s Forgotten Skills of Cooking published by Kyle Cathie.
She has a recipe that she attributes to her daughter-in-law the gorgeous Rachel Allen. This recipe is for Drop Scones, but I’ve changed the name to Breakfast Pancakes and cooked them three days in a row! My husband and I love them and I can cook them quickly, then we sit together enjoying a relaxed breakfast rather than sloping off to our own parts of the house with a bowl of cereal.
George enjoyed eating these pancakes, not sure why he wanted to wear his sunglasses to the table. It is probably too small, but you can just see me taking his photo in the reflection of the glasses!
- 100g self-raising flour
- 1 tsp baking powder
- 25g caster sugar
- 1 egg
- 125ml milk
- 50g sultanas
- Sieve together flour, baking powder and sugar into a large bowl.
- Make a well into the centre and crack in the egg, whisk together and gradually add the milk, continue whisking until it makes a smooth batter, add the sultanas and mix well.
- Lightly grease a large frying pan and heat to a medium temperature.
- Drop in three large spoonfuls of the batter, keeping them well spaced out so they do not stick together.
- When the batter begins to set and bubbles appear on the surface flip pancakes over to cook on the other side.
- Remove to a hot plate, cover with tin foil and continue cooking the batter in batches of three until all are cooked.
Serve with butter, jam, honey or lemon curd.