This is the birthday breakfast of choice in the Little Vikings household: simple American pancakes, or drop scones. Unlike French crepe-style pancakes, these are small, thick and always work. They also don't require you to perform death-defying pancake-tossing feats, which is always a good thing! Our kids like to eat them with syrup, chopped bananas and blueberries if we have them, but it's up to you.
- 225g self-raising flour
- 1 tablespoon caster sugar
- 2 eggs, beaten
- 300ml milk
- Pinch of salt
- Butter for frying
1. Put the flour, sugar and salt into a large bowl, then add the eggs and milk.
2. Beat the mixture together with a wooden spoon or whisk until it's smooth.
3. Melt a knob of butter in a frying pan over a medium heat. Drop one or two tablespoons of mixture per pancake into the medium-hot pan. We usually cook three or four in a pan at the same time.
4. Cook for a couple of minutes until the bases are brown and the tops are stating to bubble. Flip over and cook on the other side for a minute. Move to a dish lined with a teatowel to keep warm while you keep making the pancakes. Eat with whatever you like.
The best of York and beyond for families, Straight to your inbox every week.