The Barton Grange Hotel is preparing for lots of flipping and pancaking turning, ready for Shrove Tuesday.
200g plain flour
1 tbsp baking powder
1 tbsp sugar
1 teaspoon ground cinnamon
1 large egg
300 ml milk
Add all the dry ingredients into a large mixing bowl.
Beat the egg and the milk into the dry mixture.
Heat the frying pan with a little oil.
Fry a ladleful of the batter till it is golden brown on both sides.
Be careful when turning over and
use a fish slice of necessary to help you turn.
They are then ready to serve.
It’s best to stack them up and keep them heated in an oven on a low temp – 110C until you have cooked at least four.
Serve with maple syrup and blueberries
And accompany with a gorgeous healthy breakfast smoothie which is so easy to make and contains delicious nutritious ingredients. Or opt for our healthy breakfast muffin instead.