At least once a decade, my birthday falls on Pancake Tuesday. TODAY IS THAT DAY!
So of course, using Jamie Oliver’s recipe for quick pancakes, I whipped up a colourful treat for myself this 9862nd morning of my life.
1 cup self-raising flour
1 cup skim milk
1 egg from a well-treated chicken
1 pinch Kosher salt
3 tablespoons rainbow sprinkles
a bit of butter
½ whipping cream
½ tsp vanilla paste
- Whisk together flour, milk, egg and salt until smooth. Add most of the sprinkles, reserving some for garnish, and whisk until just mixed in.
- Put a large pan on medium heat. Add a bit of butter to the pan at the start of each cooking batch. Once melted, add the pancake batter a spoonful at a time. Fill when bubbles rise to the surface and break. Remove from pan when both sides are golden and crispy.
- Add whipping cream and vanilla paste (you can add a bit of sugar too if you like) to a small bowl and whisk until the cream reaches soft peaks.
- Spoon whipped cream over a stack of pancakes. Add sprinkles from a high. Drizzle with maple syrup if you know what’s good for you.
Too full to finish.