Vanilla Scotch Pancakes


We love a good pancake in our house, be that a crepe, American style or a good old Scotch. These are really quick and easy to whip up and can be adorned with pretty much anything you choose.

You’ll need
300g self raising flour
250ml milk
2 large eggs
80g caster sugar
1 heaped teaspoon of baking powder
2 teaspoons of vanilla bean paste
And of course whatever toppings you choose.

Mix the dry ingredients in a bowl. Beat in the eggs one at a time and drizzle in the milk and vanilla to form a thick batter.

Heat a nonstick frying and pan over a medium heat and swab with a little vegetable oil using a wedge of folded up kitchen roll.

Use a dessert spoon of batter per pancake and when you see bubbles starting to form on the top of the batter they’re ready to flip.

These are really easy to reheat in a toaster so I tend to make the whole lot, use what we want then either freeze the remaining, or put them in a bag to toast the following day.

These are Phoebe’s topped with yoghurt and strawberries and grapes. She loved them!


Ste and I had ours with butter and maple syrup (wish I’d had some smoked bacon in too!)! Not quite as healthy but I did wash mine down with a green nutribullet smoothie!


Simple Sunday: No hassle breakfast


I actually had time for breakfast this morning, which is a rare treat on a Sunday in our house. The usual Sunday  chaos was lightened somewhat as hubby had a week off from preaching and playing in the worship band,  so I found I had time to rustle up these maple pancakes with Greek yoghurt, berries, honey and fresh mint from the garden.  Simple and delicious, whilst feeling indulgent at the same time.  Happy Sunday one and all.