Today we felt like making pancakes as soon as we got in and put our slippers on. So we did. Ever get that feeling? This, my little pancake friends, is a tower of mini pancakes sandwiched with peanut butter and raspberry sauce. Can’t say yummier than that! Our top tips?
1. Let the pancakes cool before you put the toppings on (otherwise it will slip slide all over the place!)
2. Choose contrasting colours and flavours for your toppings – peanut butter and raspberry look great together colour wise, and the combination of salty and sweet is a killer.
3. Use a skewer to hold your joyful little pancake tower together – put a little flag on top and it’ll make an adorable place setting for a pancake party.
To make your batter – mix 200g self-raising flour, 1 tsp baking powder, pinch salt (and some sugar if you like). Whisk together 1 egg and 300ml of milk and add gradually to your dry ingredients, whisking as you go to make a lovely smooth batter. You want it to be quite thick.
Cook your pancakes in a little butter or oil over a medium heat – flipping when they’re lightly golden on the underside and bubbling on top. Your pancake tower can be as tall and as wide as you like – you can even have the pancakes getting smaller in size. Go crazy little pancakers and send us your pics if you’re brave enough to give it a go!
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