If like me your a lemon and sugar pancake girl then you simply must try using lavender sugar (link coming soon). It is divine and perfect at any time of year.
One of my twins is sensitive to wheat so we’ve been using wheat free flour to make our pancakes. The only difference I’ve noticed is that I need to stir the batter constantly as the flour seems to sink to the bottom more quickly.
Basic Pancake Recipe (for a family of five)
4 medium eggs (large eggs make the batter heavy)
200g plain flour or plain wheat free flour
400 ml milk
approx 100 ml water
2oz melted butter
pinch of salt
Sift the flour and salt, mix in the four eggs, then add the milk a little at a time until the batter is smooth. Melt the butter in you pan and pour into the batter mix leaving the remainder in the pan for making the pancakes. Use a paper towel to absorb any excess which you can the wipe around the pan as and when you need. I add the water when I’m ready t cook the pancakes adding a little at a time until I get the consistency I want. It’s never the same amount.
You can substitute some of the milk out with water if you prefer a lighter pancake. Always make your batter at least couple of hours before hand if you can. I make mine the night before if we’re having them for breakfast.
The great thing about pancakes is that you can lay everything on the table and the kids can help them selves (with a little supervision!).