Poppy and Daisy's Pancakes

These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn't be easier to remember and it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries, and bananas are all delicious. The batter will keep good as gold in the refrigerator for a day or two if you have any leftover.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: Serves 4
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Ingredients

1 cup self-rising flour

1 cup milk

1 large egg, preferably free-range or organic

Pinch sea salt

1 pear

A few knobs butter

Natural yogurt, to serve

Runny honey, to serve

Directions

  1. Put the flour, milk, egg, and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all, then stir it through with a spoon. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time. You'll need to cook the pancakes in batches, cooking them for a few minutes, until golden on the bottom then flipping them over and cooking for a few minutes more until they're done. When they're golden and fluffy, serve them right away with a dollop of natural yogurt and some runny honey drizzled all over the top. 

Cook’s Note

If you sweeten the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin they also make the most delicious muffins.

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