Pancake Breakfast

For years we’ve been eating pancakes at weekends for breakfast and the recipe has changed much, but I think I finally have the best version down. The vanilla makes the pancakes so tasty and the milk powder adds richness. I like to use a mixture of butter and oil because you get that buttery taste without it burning, plus if you use something like Canola oil you are cutting down on the butter while still getting some of the taste. I like them with honey and fruit (mango, banana or berries) so I don’t feel totally unhealthy!

- 2 cups of white flour
- 1 teaspoon of baking powder
- ½ teaspoon of cream of tartar
- Pinch of salt
- 1 tablespoon of golden cane sugar (or normal white)
- 1 tablespoon of milk powder
- 1 teaspoon of vanilla extract
- 1 large egg
- 500 mls of milk

- Butter and oil for frying

- Sift all the dry ingredients together
- Add milk and egg and beat well until smooth
- Heat a small mixture of oil and butter in a small frying pan (just enough grease to cover the bottom, no more)
- Pour in a ladle or so of batter – keep the heat moderate
- Fry until the top bubbles, flip and do other side
- Keep cooked pancakes in a warm oven while you do the other