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  • Writer's pictureDawn

Pancakes for breakfast

These American style pancakes are brilliant for breakfast. Or lunch, dinner, any time of the day really! Served with fruit, creme fraiche and drizzled with Yaffle House Blackberry Vinegar they taste really special.


  • 135g plain flour

  • 1 tsp baking powder

  • 2 tbsp sugar

  • Pinch of salt

  • 130 ml milk

  • 1 large egg

  • 2 tbsp melted butter

  • Oil for cooking

  • To serve – Yaffle House Blackberry Vinegar, fruit (raspberries are nice with these), crème fraiche or natural Greek yogurt


· Mix the dry ingredients in a bowl

· Beat the egg, milk and melted butter together and add to the dry ingredients. mix until smooth

· Add a little oil to a non-stick frying pan over a medium heat

· Add 2-3 tablespoons of pancake batter to the pan for each pancake

· Cook until bubbles appear on the top of the pancakes then turn over

· The pancakes are ready when golden brown on both sides

· Keep warm and repeat until you have used all of the batter

· Serve with a generous drizzle of Yaffle House Blackberry Vinegar, fruit and crème fraiche or yogurt

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