In the past four weeks I have broken the following: two pairs of boots, one pair of ballet pumps, my iPad cover, my iPhone, a mug, a zip on a skirt, the little pouch in my running gloves that holds a key, the lining of one of my coat pockets and (of course) that pudding.
I’ve been like a one woman hurricane of devastation.
But there is one thing that is hard to mess up. One thing that will make you feel better if all of a sudden you realise your superpower is destroying things.
That thing is tiny pancakes. And buying replacement shoes. We’ll stick with pancakes here though.
Serves 2 hungry people
150gr plain flour
1tsp baking powder
3tbsp honey (plus extra for serving)
1/2tsp vanilla extract
1 tbsp melted butter (plus a little extra)
1, Sift the flour and baking powder together into a bowl.
2, Beat the remaining ingredients together until smooth and then pour into your flour.
3, Whisk until completely smooth.
4, In a large non-stick frying pan, melt a little more butter (or cooking oil) and place over a medium heat.
5, Drop scooped teaspoons of the mixture into the pan and gently edge them into a circle around 4cm across.
6, Cook until golden on one side and their are bubbled popping on the top. Flip them over carefully and cook until that side is also golden brown. Repeat until you have used up all your batter.
7, Keep warm in a low oven until you are ready to serve with more honey.
This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.
Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.