If you're planning to go all out with your pancakes this eve ahead of Lent kicking off tomorrow then Eunice has all the sweet stuff lined up for these pancakes on the Today show.

Ingredients

  • 150g (50z) plain flour
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 25-50g (1-20z) caster sugar
  • 2 eggs
  • 100-125ml (3 ½-4fl oz) buttermilk
  • 25g (10z) melted butter
  • Fruit of choice about 125-150g (4 ½-5oz) in total
  • Or 1 large, 1 ½ medium or 2 small bananas, mashed 150g/5oz mashed weight)
  • Sunflower oil

Serving Suggestions:

  • Chocolate Spread
  • Maple Syrup or golden syrup
  • Fruit, such as raspberries, blueberries or chopped strawberries
  • Lemon Juice & icing sugar

Method

If you're planning to go all out with your pancakes this eve ahead of Lent kicking off tomorrow then Eunice has all the sweet stuff lined up for these pancakes on the Today show. 

A naturally sweet option

  1. Sift the flour, baking powder and bicarbonate of soda together in a bowl. Add the caster sugar and mix.
  2. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the dry ingredients whisking as you add it in. The batter is ready to use now mo may be stored in the fridge overnight.
  3. If you are using mashed banana, fold it in just before you want to cook the pancakes
  4. Heat a large frying pan over a medium heat and oil it very lightly. Drop large spoonfuls (about 60ml/2fl oz) of pancake batter into the hot pan. Leave plenty of space between them as they spread while cooking. 
  5. If you want to add other fruit, such as the berries, do so now. Don’t mix it in, just place it on top of the cooking batter.
  6. Cook for 1 to 2 minutes on the first side until bubbles appear on the upper surface, then use a fish slice or something similar to turn the pancakes over and finish cooking on the second side for another couple of minutes until golden brown.   
  7. Cook all the pancakes this way.  Serve with sliced strawberries and dredge with icing sugar.