Mini Pancakes with Golden Syrup
A perfect recipe for children to follow, and very tasty with oodles of golden syrup, why not take a stack up to Mum while she’s still in bed?
Serves: 4
Suitable for vegetarians
Ingredients
Self-raising flour, 110g (4oz)
- Salt, pinch
- Golden caster sugar, 15g
- Egg, 1 large
- Vanilla extract, 1 teaspoon
- Loseley’s Rich and Creamy Plain Yogurt, 150g (5oz)
- Milk, 2 tablespoons
- Vegetable oil, 2-3 teaspoons
- Golden syrup, to serve
Method
- Sift the floor and salt into a large bowl and stir in the sugar. Crack the egg into the middle, and then add the vanilla extract, Loseley’s Rich and Creamy Plain Yogurt and milk.
- Beat together with a wire whisk to make a smooth, thick batter. Next, heat a pancake pan – ideally, it should be very heavy with shallow sides.
- Add a few drops of vegetable oil. Turn the heat to low, then drop tablespoons of the batter into the hot pan, allowing room for them to spread.
- Cook over a medium heat until bubbles appear and the surface of the batter just begins to set – this will take about 2 minutes. Flip the pancakes over with a palette knife to cook on the other sides.
- Cook the pancakes until golden brown, and then lift out onto sheets of kitchen paper. Keep them in a warm place whilst you cook the remaining batter, adding a few more drops of oil into the pan when needed.
- Serve the pancakes when they are warm, drizzled with lots of golden syrup, or add a tablespoon of one of Loseley Yogurts – why not try Caramelised Pear and Creamy Fudge.
