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Carol's December Recipe's

Carol's December Recipe's

Randy Makes Chocolate Strawberry Turkeys

Cookie cutter pancake's

Ingredients

  • 1 cup (250ml) milk
  • 1 egg, lightly beaten
  • 1 cup (150g) self-raising flour
  • 1 tbsp butter
  • canola spray

1

Make a basic pancake batter by whisking together milk and egg in a large bowl. Sift over flour and whisk until smooth.

2

For easy application, pour batter into a plastic squeezy bottle or recycled tomato sauce bottle.

3

Grease cookie cutters with butter or spray oil. For extra non-stickability, dust in flour as well. Melt butter in a large frypan over medium heat and add prepared cookie cutters. Squeeze batter into cookie cutters, filling about two-thirds of the way.

4

Cook for 2-3 minutes until batter has risen to the top of the cookie cutter and is bubbling on top. Carefully flip pancake, cutter and all. Cook for a further minute then gently press pancake out of the cutter. Continue cooking for a further minute until set completely. Repeat with remaining ingredients.