Method
- 3 to 4 slices of white or seeded white bloomer
- 200 ml milk
- 3 tbsp caster sugar
- 1 tsp baking powder
- 2 eggs
• Cut your slices of bloomer into small cubes and blend them until you get small crumbs.
• Next add the milk and blend into a wet mixture.
• Then crack in the eggs, add the baking powder and the caster sugar.
• Blend until you end up with a lump free, thick pancake batter.
• Next drop a small dash of oil in to a frying pan and place over a medium heat.
• Pour in your batter mix and fry the pancake on both sides until golden brown *extra points for a double flip*
• Serve with your favourite tasty topping! We’ve gone for raspberries, blueberries and almond flakes with a drizzle of honey.
• Cut your slices of bloomer into small cubes and blend them until you get small crumbs.
• Next add the milk and blend into a wet mixture.
• Then crack in the eggs, add the baking powder and the caster sugar.
• Blend until you end up with a lump free, thick pancake batter.
• Next drop a small dash of oil in to a frying pan and place over a medium heat.
• Pour in your batter mix and fry the pancake on both sides until golden brown *extra points for a double flip*
• Serve with your favourite tasty topping! We’ve gone for raspberries, blueberries and almond flakes with a drizzle of honey.
