I can’t believe that I’m actually writing this, but it’s now nearing even closer to Christmas. It really has come around so quickly! One of the best things about Christmas is the amazing food and breakfast in my family home is no different. Not quite as good as Christmas dinner itself but still a great way to start the day.
We normally have breakfast full of everyone’s favourites pastries; croissants, brioche and pain au chocolate, but on occasion my dad whips up some pancakes. As it’s nearing the big day itself, I thought I’d share with you one of my favourite pancake recipes from my childhood, adding a bit of a winter twist. The perfect way to make breakfast at Christmas feel a bit more special.
We normally have breakfast full of everyone’s favourites pastries; croissants, brioche and pain au chocolate, but on occasion my dad whips up some pancakes. As it’s nearing the big day itself, I thought I’d share with you one of my favourite pancake recipes from my childhood, adding a bit of a winter twist. The perfect way to make breakfast at Christmas feel a bit more special.
INGREDIENTS:
Makes 8
- 225g plain flour.
- 4tsp baking powder. - 2tsp of caster sugar. - 2tsp ground cinnamon. - 1tsp ground ginger. |
- ½ tsp nutmeg.
- ½ tsp allspice.
- 2 eggs. - 350 ml milk
- Handful of Cranberries.
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INSTRUCTIONS:
Step One:
In a bowl sift flour, baking powder, sugar, cinnamon, ginger, nutmeg and allspice.
Step Two:
Mix together the eggs, milk (I normally use almond milk) and butter together. Then add to the dry ingredients and mix until even.
Step Three:
Heat some oil into a frying pan (I normally use coconut oil) and when hot pour the pancake mixture into the pan. Cook until pancake starts to bubble, flip and cook until golden brown.
Step Four:
Repeat until mixture is all used up and serve with topping of your choice.
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