20. Sep, 2015


Sunday afternoon treat! Pancakes are so versatile. They can be used with a sweet or a savoury filling. Today I made sweet pancakes with cream for a tea time treat!


250ml milk, 2 eggs, 1 cup flour, vanilla essence, fresh cream, golden syrup, toasted almonds, 1 tablespoon melted butter.

Place the milk, eggs and a drop of essence in a bowl. Whisk until smooth. Add the flour and a pinch of salt and whisk again until smooth. Pour the mixture into a jug and place it in the fridge for 15 minutes. Prepare all the other components. Whisk the fresh cream with some sugar. Toast the almonds until light brown. Melt the butter. Just before frying the pancakes beat the melted butter into the batter. Heat a non stick frying pan to medium high. Spray with Spray n Cook. Pour enough batter in the pan to just cover the bottom. Swirl the batter around until it completely covers the bottom of the pan. Fry for a minute and turn the pancake. Fry for another minute. Remove onto a plate and drizzle with syrup. Roll up the pancake and drizzle with more syrup. Place onto a serving plate. Spoon over some fresh cream and finish off with the toasted almonds. These pancakes are also delicious served simply with cinnamon sugar and fresh lemon.