Princess Pancakes

I wouldn't usually go all out for breakfast like this and generally speaking I would prefer savoury items like a poached egg, but when perving on the 50 Cheyne Instagram page I saw these pancakes and knew deep down inside, I must make them.

                           Mine look a little sloppier than 50 Cheyne's but they were damn tasty.

https://fiftycheyne.com/

For the pancake batter I used this recipe below and for the pink yoghurt I simply mixed some frozen raspberries into some greek yoghurt. Toppings could be what you like! But I just went with honey, raspberries and strawberries and a light dusting of icing sugar.

Ingredients;

200g self raising flour

1 1/2 tsp baking powder

1 tbsp golden caster sugar

3 large eggs

25g melted butter

200ml milk

Method;

1. Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
2. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.