Ideal for a festive brunch with the kids, try making these reindeer pancakes this festive period…
MAKES 4
FOR THE PANCAKES
- 100g plain flour
- A generous pinch of salt
- 2 eggs
- 150ml fresh milk
- 50g melted butter
FOR THE DECORATION
- Cooked bacon rashers
- Blueberries
- Strawberries
- Maple syrup, to serve
- Sift the flour, with a big pinch of salt, into a mixing bowl. Make a well in the centre and add the eggs. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk. Stir the mixture until smooth, but do not over mix.
- Use a heavy based frying pan and brush with melted butter – you can use a pastry brush for this – and when hot, pour in approximately 2 tbsp of the batter.
- Quickly tilt the pan from side to side until you get a circular layer of batter covering the base of the frying pan. Cook the pancake for about 1 min, then flip it over – you can use a spatula for this – and cook until the underside is lightly flecked with gold.
- Continue with the rest of the batter and make pancakes of varying sizes and shapes as in the photograph (for the smaller pancakes you will only need half to 1 tbsp of batter). Brush the pan with melted butter as necessary.
- Stack the pancakes on top of each other and arrange the bacon rashers as antlers, add blueberries for the eyes and a strawberry for the nose.
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