Christmas morning pancakes
Delicious pancakes with a festive frosting twist!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 plates
- 1 tsp butter
- 3 medium free range eggs
- 250 ml milk about 1 cup
- 1 tsp vanilla extract
- 200 g self raising flour about 1 2/3 cups
- 2 tbsp icing sugar powdered sugar
- 2 tbsp sprinkles festively coloured
- 250 ml double cream heavy cream, about 1 cup
In a bowl, beat the eggs, milk and vanilla together until well combined.
Whisk in the flour and sugar until you have a thick, smooth batter.
Heat the pan over a medium heat for a couple of minutes with a little butter to grease.
Spoon the mix onto the pan about 2 tbsp per pancake, far enough apart that they don’t merge into one.
After about 1 minute, the upper side of the pancakes should be starting to firm. Sprinkle a pinch of the sprinkles over each one, cook for a further 30 seconds, then flip and cook for another minute to finish.
Repeat until all the pancakes are cooked – if you wish, you can keep them warm by placing them on a baking tray, covered with greaseproof paper in a low oven.
To serve, lightly whip the cream and spoon over the pancakes in stacks of 3-4, then top with a pinch more sprinkles.
Calories: 530kcal | Carbohydrates: 50g | Protein: 13g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 217mg | Sodium: 108mg | Potassium: 225mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg