The perfect breakfast: fluffy pancakes

Pancakes make the perfect breakfast or brunch weekend treat, using basic ingredients you'll already have in the cupboards at home. Here is the Scarlet recipe for pancakes that are thick like American pancakes, but very light and delicious.


You will need:


150g plain flour

1tsp baking powder

1/2 tsp salt

2tbsp sugar

150ml milk (or oat milk for a dairy-free alternative)

1 large egg, beaten (or a small mashed banana works great as an vegan alternative)

Butter or oil for frying


Method:

Sieve the flour and baking powder together into a bowl, add the salt and then mix in the sugar.

Whisk the milk and eggs together in a jug and then add this to the dry ingredients, whisking to a smooth, thick batter.

If you have any old fruit that needs using up (mashed banana works great) mix this in before cooking for a sweet yet sustainable twist.

Allow this to rest for 10 minutes - whilst you find your favourite ingredients to top the pancakes with.

When you're ready to cook, get a non-stick frying pan on a medium heat and melt a small knob of butter.

Add 3 separate tablespoons of batter to the pan at a time, turning the pancakes once small bubbles appear so that they are golden on each side (about 3 minutes on each side).

Keep the pancakes warm under some kitchen towel whilst you use up the rest of the batter.

Then serve with your choice of toppings.


Toppings ideas:

Your favourite berries and maple syrup (or fruit compote).

Rhubarb roasted in the oven with a little sugar with a dollop of crème fraiche.

Caramelised bananas - create a caramel with melted butter and brown sugar and add the bananas until caramelised, top with some toasted hazelnuts for added crunch.

Dark chocolate sauce - make your own just with melted chocolate (perfect for Christmas chocolate that might still be lying around the house) and double cream - and a scattering or raspberries.