I always associate long weekends with a lie-in followed by brunch. Well, with a busy toddler in the house lie-ins have become a rarity but there’s no reason why brunch still can’t happen! When it’s my turn to get up these pancakes are great fun to cook with Freddie, while Mike dozes, Freddie and I get busy in the kitchen making Jamie Oliver’s fluffy pancakes.
What I really like about this recipe is that they are sugar free and you sweeten them with whatever flavouring you decide to put on top. We had blueberry and coconut flavoured pancakes and I served them with a mango and grape fruit salad and yoghurt (Mike also drizzled over copious amounts of maple syrup). Freddie ate 6! I think that is a pretty good endorsement of how good they are.
Makes: About 15
Preparation: 15 minutes including making a fruit salad
Cooking: 15 minutes (3 batches)
3 large eggs
115g plain flour
1 heaped teaspoon baking powder
Flavouring – choose from blueberries, chocolate, coconut, berries, banana, apple or something else you think of!
Separate the egg yolks and whites into two bowls.
Whisk whites until they become stiff peaks.
Combine yolks with the flour, baking powder, milk.
Fold egg whites into yolk mixture.
Melt a small amount of butter in the frying pan. Spoon batter into pan (approximately 1tbsp per pancake).
Fry for a couple of minutes until golden then sprinkle your chosen flavouring onto the uncooked side of the pancake and flip. Continue to fry for a couple of minutes until golden and firm.
Munch Mummy, Kate Day