Yup it's Pancake Day tomorrow- a chance to use up all your eggs, milk and flour before Lent… OR to whip up a huge stack of fluffy carby decadence and smother them in fun…on a Tuesday. Having reluctantly attended catholic school I’m not all in for the bowed head penance of giving things up or feeling guilty about eating nice stuff between now and Easter. But as a grown up I will gladly take any opportunity to eat a pancake, a crepe, a buckwheat galettes or anything similar. This recipe is for my ‘weekend’ pancakes. Pancakes that beg for coffee, papers and the not- going- anywhere –for- a -bit that a Saturday brings. Make them on a Tuesday as a post dinner treat OR have them for your lunch (it's Monday!) like I just did with these. You make the rules now- it’s the perk of being a grown up.

Makes 12 Pancakes. 

200g self-raising flour
1 ½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter ( plus a little more for the pan) 
200ml milk
vegetable oil, for cooking

Method

In a bowl mix the flour, baking powder, caster sugar and a pinch of salt together.  Make a well in the centre and add the eggs, melted butter and milk. Whisk together  until smooth and pour into a jug.

Heat a small knob of butter and 1 tsp of oil in a large, non-stick pan. When the butter looks frothy pour in rounds of the batter (around 6cm wide) Allow a little room in your pan for the pancakes to spread. 

 Cook the pancakes on their first side for about 1-2 mins or until they start to bubble. Flip the pancakes over and cook for a further minute on the other side. Do this until all your batter is used up ( I pop my cooked ones in the oven on a low heat to keep warm until I have them all made) 

Serve

Now there are obviously many 'perks' to being a grown up who has their own marshmallow company and there being champagne marshmallow fluff in your kitchen is definitely one of them. I stacked this pile of pancakes onto a serving plate. Scooped a slick of champagne marshmallow fluff on top and gave it a little toasting to caramelise. I then drizzled with caramel and chocolate ganache and added fresh fruit, chocolate shards...and even more marshmallows. You are certainly free to do as you please with your stack but I highly recommend a few toasted mallows. Try my Raspberry & Champagne or the Toasted Coconut and the gloopy melted chocolate is a must!