Fruity overnight pancakes
( MAKES 10 )
They a little more time to serve in the morning but these delights make an excellent weekend breakfast or brunch. Once again eggs play an important role.
- Combine the flours, baking powder and raisins in a bowl. Beat the milk and eggs together. Stir into the flour mixture. Cover and refrigerate overnight. In the morning, add the warm water, stirring well.
- Melt the butter in a small heavy, non-stick frying pan. Add about a 1/4 cup of the batter and swirl to cover the base. Cook until bubbles appear on the top. Flip over and cook the other side. Keep warm in a 150C oven. Repeat until all the mixture is used.
- Serve with yoghurt and fresh fruit, if preferred.
See more of Jan's eggy recipes