A classic – for all the right reasons. Decadently delicious.
|Cook:||3 minutes on each side.|
|Serves:||2 - 4|
|200g self-raising flower|
|1tsp baking powder|
|knob of butter|
|1 pot créme fraîche|
|1 vanilla pod|
|maple syrup (optional)|
|1 punnet of blue berries|
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter. Set aside for a few minutes.
While the batter is resting, prepare the vanilla crème fraîche. Simply mix the vanilla seeds (or the extract) through the crème fraîche. Cover and leave in the fridge while you make the pancakes.
Heat a tablespoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Set the cooked pancakes aside, covered with kitchen paper to keep warm while you use up the rest of the batter.
Serve as a stack, topped with berries, drizzled with maple syrup and served with a little pot of vanilla crème fraiche on the side.
TRY THIS: Add the zest of 1 orange or 1 lemon into the pancake batter for an extra level of flavour.