This recipe is one that anyone in the family can whip up and would make a lovely Mother’s Day breakfast with a cup of tea…hint hint!
Prep time: 5 mins – Cook time: 10 mins – Serves 4-6 people
3 cups of plain flour
3 tsp baking powder
2 eggs, (egg whites separated with yolks set aside)
3 tbsp butter, melted
1 tsp vanilla paste
1 1/4 cups of milk
Mix and sift dry ingredients; flour and baking powder together.
Beat two egg whites with handheld beaters till they have increased in size and are light and foamy. In a seperate bowl lightly whisk egg yolks with the milk.
Make a well in the centre of the dry ingredients and slowly add the whisked egg yolks and milk mixture and extra whisked eggwhites.
Add the melted butter and vanilla.
Cook by spooning batter in heaped tablespoons into a non-stick pan on medium heat with space around each one until they puff up and bubble and then flip over until golden brown. (Tip: the first ones you cook you can taste-test on the kids while you perfect them).
Serve with raspberry jam, cream or other toppings.
*Note – you can easily substitute ingredients for Dairy-Free ones like Nuttelex buttery, soy and almond milk.