Last years pancake day was cancelled by Mini Monster picking up stomach bug at pre-school, this year he has temperature… Thought we better start the day with pancakes too, just in case… So far he still seems to have an appetite.
I prefer a thin crêpe style pancakes for pancake day, and we will have those for dinner, child permitting, but this morning I was outvoted and we started the day with thicker Scotch pancakes.
While they were cooking, Mini monster came up with a selection of chocolate based toppings to put on his. Chocolate sprinkles, white chocolate powder and honey, I did draw the line at chocolate sauce too! The sharpness of the raspberry worked well with a slightly sweeter topping, but I like them plain. What I really wanted was a nice thick dollop of yogurt, but forgot to order any…
100g Wheat Free Self Raising Flour (or just normal self raising flour if you don't need wheat free)
1/4tsp Baking Powder
1tsp Egg Replacer (would probably work without if you don't have any, just increase the baking powder to 1/2tsp)
1tbsp Lemon Juice
1/2 tsp vanilla paste (or extract)
200mls Oat Milk (or other milk substitute)
6-8 Frozen Raspberries (crushed while still frozen)
Put dry ingredients in a bowl.
Beat in the lemon juice, oat milk, and vanilla with a balloon whisk or wooden spoon.
Stir in the crushed raspberries.
Place large spoonfuls onto a hot greased frying pan (I used a 1/4 cup measuring cup as a scoop).
Cook for a couple of minutes, or until bubbles bag in to pop on the surface, then flip over.
Continue to cook until lightly browned on the other side.
Put on a plate to cool slightly while you cook the rest (we got 8, but a couple got eaten before we could take a picture).
Top and eat!
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