Mini Egg Pancakes Recipe

Ingredients

• 300 g self-raising white flour (self rising flour)
• 2 tsp baking powder
• 200 g half-fat crème fraîche
• 2 medium free range eggs
• 1 tsp vanilla extract
• 300 ml semi-skimmed (2%) milk
• 1 tbsp salted butter
• 150 g Mini Eggs
• 4 tbsp golden syrup

Instructions

1. 1

   Put the flour and baking powder in a bowl. Whisk until well combined, then make a well.

2. 2

   Add the crème fraîche, egg and vanilla. Whisk in the well, incorporating a little flour as you go.

3. 3

   Begin to slowly add the milk, incorporating more flour as go until you have a thick, smooth batter.

4. 4

   Put 100g (3.5oz) of Mini Eggs in a food processor and blitz to a crumb resembling fine gravel. Add to the bowl.

5. 5

   Stir through, then let the batter rest for 5 minutes.

6. 6

   Melt the butter in a wide nonstick pan over a medium heat.

7. 7

   Spoon the mix onto the pan, about 2-2.5 tbsp per pancake - make sure to space them far enough apart that they don't merge into one

8. 8

   After about 1 minute, the upper side of the pancakes should be starting to bubble and the underside should be golden.

9. 9

   Flip and cook for another minute or so, making sure both sides are golden.

10. 10

    Stack the pancakes up to serve.

11. 11

    Drizzle with golden syrup and top with the remaining Mini Eggs.