Daddy’s 3,2,1 pancakes
Allergens 
Nut Free
Servings 5 pancakes
Ingredients
- 300 ml full fat milk
- 2 eggs
- 100 g plain flour
Instructions
- Pour the milk into a mixing bowl or a large jug.300 ml full fat milk
- Whisk the eggs and add to the milk.2 eggs
- Sieve the flour into the mixture and give it a good whisk until you form a batter. At this point I normally transfer the batter to a jug if I’ve used a bowl so it’s easier to pour.100 g plain flour
- Heat some oil on a frying pan. Once it’s hot (put a tiny bit of batter in to test it, if it sizzles it’s ready) add enough batter to cover a thin layer on the bottom of the pan.
- Fry on a medium heat for a few minutes on each side or until browned slightly.
Notes
Store leftover pancakes in the fridge for 2 days or freeze them for up to 3 months.
To freeze, ensure the pancakes have fully cooled and then place pancakes inside a labelled freezer bag, with a piece of baking paper between each pancake to stop them sticking together.
When you’re ready to use, simply defrost overnight in the fridge and serve cold for breakfast, lunch or as a snack… or reheat straight from frozen in the microwave until hot all the way through (which should take around 60-90 seconds).
Products we used in this recipe 
Open Plate
