These tasty, fluffy, light and delicious Halloween pancakes are drizzled generously with dyed-red golden syrup and the result is perfect for a scarily delicious Halloween breakfast.
Measure the golden syrup into a small bowl and add the red food colouring.
Mix, adding more colouring if necessary until a translucent blood red is achieved.
Make the pancakes
Whisk the yogurt, egg, milk and pumpkin puree in a mixing bowl.
Sift in the self-raising flour, sugar, baking powder, bicarbonate of soda and mixed spice. Whisk until lump-free.
Warm a nonstick frying pan over a medium heat. Add a little butter or oil and melt to grease the pan. You can add a dot more between batches, if necessary.
Add 1 scoop (2-3 tbsp) of batter to the pan. You should be able to make 3 or 4 at a time in a large pan. Fry for about 60 seconds until bubbles form on the surface then flip and fry for a further 30 seconds until golden on both sides.
You can keep the pancakes warm as you go by placing them in a low (60C) oven on a tray. Cover with foil to prevent them drying out.
Pile the pancakes onto plates and drizzle with the “blood” syrup to serve.