This is another recipe that my family cooks regularly, and it’s brilliant for all occasions.
- Serves 8
- Preparation time: 5 minutes
- Cooking time: ~20 minutes
- 250g self raising flour
- Pinch of salt
- 1tsp baking powder
- 375ml milk
- ½tsp vanilla essence
- 50g butter, melted and cooled slightly
- Extra butter, for cooking
- Maple syrup and fruit, to serve
- Sift the flour, salt, and baking powder into a large mixing bowl. Make a well in the centre.
- Combine the eggs, milk, and vanilla essence in a jug. Beat with a fork until well combined.
- Add the milk mixture and the melted butter to the flour, stirring until just combined. The mixture will be slightly lumpy; this is okay. Don’t overbeat it or the hotcakes will end up tough.
- Melt about ½ teaspoon of butter in a frying pan over medium heat. Drop 60ml of mixture at a time into the pan. It should spread to about 14cm round.
- Cook until small holes appear on the surface and the underside is golden.
- Turn the hotcake over and cook for a further minute, until it puffs up slightly. Be sure not to flatten the hotcake with the spatula.
- Remove the hotcake from the pan and repeat until there is no mixture left.
- Suggestion: Serve with maple syrup and fruit.