By Claire McFarlane
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5 reviews
3/4 cup flour
2 Tbsp custard powder
1 tsp baking powder
2 Tbsp Chelsea White Sugar
1 egg
300mls milk
2 Tbsp melted butter
Chelsea Easy Pour Golden Syrup to serve
Sift flour, custard powder, baking powder and Chelsea White Sugar. Mix egg, milk and melted butter. Combine the wet ingredients with the dry. Cook in a hot frypan, greased with a little bit of butter, until bubbles form on top.
Flip and cook on the other side.
Serve with Chelsea Golden Syrup.
Average flavour, more crepe than pancakes, something’s off with the ratios as barely had any rise, I added another half cup off flour and 1/2 tsp of baking powder and lemon zest in second batch, still not right. Oh well
Dorothy is my grandmother. She was an amazing woman. Unfortunately, we lost her 13 years ago. So lovely to see her live on in infamy via her famous custard powder pancakes (secretly, Dorothy would have loved seeing her name in print). With regards to the mixture being so thin, these are more like a crepe as opposed to a fluffy pancake. We eat ours rolled up with golden syrup.
They're good but the mixture is way too thin! Next time I hink I'd cut the milk down to 200ml
YUM YUM! THEY DON`T LAST LONG IN MY HOUSE=)
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