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Maple Syrup and Walnut Pancakes

Sunday morning pancakes come with a sense of nostalgia. When I was little, my Mom would let us create shapes with the batter, which caused a lot of excitement and lets be honest, a few fights around the oven. The most famous creations were Mickey Mouse and the first letter of our names. There also tends to be a big issue when making pancakes in our home, and maybe you can relate to this. Pancake mixture almost tastes better than the pancakes themselves. It is so hard to resit the drips when pouring the batter into the pan and I find myself eating more raw batter than cooked pancakes (especially while you stand around waiting for them to cook!). But it is the whole process of making the mixture, cooking, and spending a Sunday morning sharing a giant stack of pancakes and watching how each person arranges their stockpile and the careful selection of toppings, which definitely makes all the difference!


2 eggs

½ cup white sugar

2 cups Edmonds standard flour

2 tsp Edmonds baking powder

½ tsp salt

1 ½ cups milk, approximately

Turn the oven onto a very low temperature and put an oven safe dish in to keep warm. Alternatively use the warming draw if you have one.

Beat the eggs and sugar together until pale and thick. In a large bowl, sift the flour, baking powder and salt. Add the egg mixture and the milk to the dry ingredients. Mix until combined.

Heat a non-stick pan to a medium heat. Using a ladle or jug, pour the mixture into the pan to create the desired pancake size (or shape in the case of Mickey Mouse creations). When bubbles start to pop on the top of the pancakes, use a spatula to flip them over. Cook until golden. Add the cooked pancakes to the oven dish or to your warming draw to keep warm until served.

Serves: 4

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