These breakfast pancakes are perfect for a quick treat at the weekend. Plus they’re so simple to make after a few times you won’t need the recipe.
I make these most weekends and though I normally use metric, I found that the imperial measure is easier to remember. The beauty of this recipe is you can measure all the ingredients as you go if you want, which is how I normal do it.
The 3 4 5 ratio will make 12 pancakes and give you just enough pancakes for 2 kids and 2 adults. If you’re starving 4 5 6 works as well.
Ingredients
- 3 medium eggs
- 4oz plain flour
- 5oz milk
- 1 tsp baking powder
- Pinch salt
- Chocolate Spread
- 2 tbsp milk
Equipment
- 2 bowls, I use glass bowls
- Measuring jug
- Scales
- Electric whisk
- Balloon whisk
- Large metal spoon
- Large frying pan (as heavy as possible) or a pancake pan if you are lucky like me.
Method
- Split eggs into the two bowls*
- Place yolk bowl onto scales and add flour and baking powder.
- Pour in milk and whisk by hand until you have a smooth batter.
- Now add salt to the white and whisk with the electric whisk until you get firm peaks when you lift the whisk out the yolks the egg should make a peak that holds shape and doesn’t flop over
- Now add the whites to the batter and fold together
- Before you start making the making the pancakes make the chocolate sauce
- To do this put the chocolate spread and milk in a bowl and microwave for 10 seconds only.
- Then remove and whisk with a fork until smooth, if it’s too thick add a drop of milk and whisk again.
- To cook the pancakes heat your pan on a medium heat
- Once hot add a large spoon of batter to the pan for each pancake, I can normally fit three in my pan.
- Cook for about 2 mins, until the top of the pancake starts to bubble. Gently lift one edge to check it’s golden brown
- Now flip over and cook for a further 2 mins.
- Then serve the first batch of pancakes and start again.
- To get the drizzled effect with the chocolate sauce use a fork and points facing down flick the sauce over the pancakes.