Mini Pancakes with Golden Syrup
A perfect recipe for children to follow, and very tasty with oodles of golden syrup, why not take a stack up to Mum while she’s still in bed?
serves: 4
Suitable for vegetarians
Ingredients
Self-raising flour, 110g (4oz)
Method
1.) Sift the floor and salt into a large bowl and stir in the sugar. Crack the egg into the middle, and then add the vanilla extract, Loseley’s Rich and Creamy Plain Yogurt and milk.
2.) Beat together with a wire whisk to make a smooth, thick batter. Next, heat a pancake pan – ideally, it should be very heavy with shallow sides.
3.) Add a few drops of vegetable oil. Turn the heat to low, then drop tablespoons of the batter into the hot pan, allowing room for them to spread.
4.) Cook over a medium heat until bubbles appear and the surface of the batter just begins to set – this will take about 2 minutes. Flip the pancakes over with a palette knife to cook on the other sides.
5.) Cook the pancakes until golden brown, and then lift out onto sheets of kitchen paper. Keep them in a warm place whilst you cook the remaining batter, adding a few more drops of oil into the pan when needed.
6.) Serve the pancakes when they are warm, drizzled with lots of golden syrup, or add a tablespoon of one of Loseley Yogurts – why not try Caramelised Pear and Creamy Fudge.
