 Ingredients |
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| 50g | butter | |
| 50g | plain flour | |
| 50g | wholemeal flour | |
| 15g | baking powder | |
| 25g | golden caster sugar | |
| 2 medium | eggs | |
| 2tbs | clear honey | |
| 125ml | semi-skinned milk | |
| 0.5 tsp salt | salt |
Method
Melt the butter and allow to cool a little.
Place all the dry ingredients in a bowl and mix well. Add the eggs, honey and milk. Gradually whisk in the melted butter.
Allow the mixture to stand in a refrigerator for 30 minutes and stir just before use.
Lightly grease a pancake pan. when warm reduce to medium heat.
Spoon the mixture onto the pan. One tablespoon full will make one pancake about 8cm diameter. Cook one side for approximately one minute until air bubbles start to form on the surface. Turn over and cook the other side for 30 seconds or so until just golden.
Keep warm and serve with drizzled honey or maple syrup.
These are delicious served as a breakfast accompaniment to a full English Breakfast or as a desert with sliced pear or apples.
Cut the fruit into small wedges and fry in butter until just softening. Serve one pancake several wedges of fruit and then a second pancake on top. I like stiffly whipped double cream or Cornish clotted cream with the fruit and pancakes.