Classic Pancakes

When it's the weekend there's nothing nicer than having the time to sit down and have a proper, relaxed brunch. For me, one of my favourite things to have is a stack of hot, light and fluffy pancakes drizzled with warm maple syrup and topped with some crispy bacon. Add to that a glass of orange juice, a hot cappuccino and some fresh fruit and you have the perfect start to the day..... Bliss!

Makes approx. 16 pancakes

210g/ 7 ½ oz/ 1 ½ cups all-purpose or plain flour

2 tbsp sugar

2 tbsp baking powder

½ tsp salt

400ml Milk

2 eggs

3 tbsp melted butter, cooled

To serve:

Butter (optional)

Lots of good quality, warm or room temperature maple syrup

Streaky bacon, cooked to your liking

In a large bowl mix together the flour, sugar, baking powder and salt. In a separate bowl or jug combine the milk, eggs and melted butter. Whisk well then add to the dry ingredients. Mix everything together until smooth.

Heat a griddle or frying pan then drizzle a little extra butter into your pan. Ladle some of the mixture onto your cooking surface, leaving room for them to spread. Cook for roughly 2-3 minutes until you have lots of small bubbles on the surface then flip the pancakes over and cook for another 30 seconds to a minute or until they are golden. Keep the cooked pancakes warm and continue making pancakes until you have used all of the batter. Serve with a little butter, lots of warm maple syrup and crispy bacon! The perfect start to a Saturday or Sunday!

*If you like you can add a handful of fresh blueberries to the batter for blueberry pancakes or if you are still able to get fresh pomegranates try my Pomegranate & Orange Pancakes for a change – absolutely delicious!