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Breakfast of champions: Pancakes

Breakfast of Champions: Pancakes

We all express our love in different ways, and it will be no surprise the way I do it is through food! Getting no mother of the year awards during the week (getting 2 boys ready for school each day) I often feel in the quiet backwaters of the weekend, Sunday morning is a great time to express my love in a relaxed, non-shouty, hanging out in our dressing gowns type of way!

This Hugh F-W pancake recipe is my go-to recipe. I have tried others but always come back to this one as its reliable, tastes good and definitely fuss-free as it’s prepped in 5 mins. It uses wholemeal self-raising flour, so they feel almost healthy (!), so pop to your local health food shop (I get my flour in Bristol from Wild Oats or The Better Food Company) or to keep it fuss-free and use normal self-raising flour. I serve these pancakes with thick Greek yoghurt and any fruit I have, blueberries, raspberries or chopped apple…whatever I have and the kids fancy.

Pancakes with cream cheese and blueberries

Last weekend, I wanted to use up a pot of cream cheese in the fridge, so I popped the 250g of cream cheese in a bowl, added 4 tablespoons of maple syrup and mixed until light and smooth. This made a mellow but slightly sweet topping for the pancakes was a nice change to yoghurt and was pleasantly surprised as both boys enjoyed it, even though they wouldn’t normally eat cream cheese. Equally, if you wanted to serve the pancakes with some bacon, I can confirm this works too!

So, on these wet and wild days, why not haul up and give it a try….get the ingredients in and have a go! It will make a wonderful breakfast on the weekend!

Let me know how you get on at The Fuss Free Foodie FB group. Lisa x

Wholemeal drop scones
Makes 20-30

250g self-raising wholemeal flour (available at Health Food shops or use normal self-raising flour)
Pinch of baking powder
Pinch of sea salt
25g caster sugar
2 medium eggs
275ml milk
50g butter, melted
Oil

  1. Place all the dry ingredients in a large bowl and make a well in the middle.
  2. Add all the wet ingredients into the well, retaining 10-15mls of milk as you aim to get a slightly thicker than double cream consistency.
  3. Mix by hand with a whisk, and if too thick add the milk bit by bit until desired consistency.
  4. On a medium heat in a frying pan, drop a teaspoon of oil, and then remove it by rubbing the bottom of the pan with kitchen roll (use this oily kitchen roll each time you cook a batch). I use 2 frying pans at once to keep up with demand!
  5. Spoon a tablespoon of mixture into the pan (about digestive biscuit sized) and wait for bubbles to show on the top of the pancake and flip over and cook for another minute on the other side.
  6. The first batch can stick, so stay with it, re-oil the pan and keep going! Adjust the heat if browning too quickly.
  7. Place on a warm plate, covered with a tea towel, or hand them straight to the hungry hoards!

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