Pancakes & Veggie Stir-fry

We’re supposed to be going to the xmas food show in London today… but yesterday’s Thomas day out had beaten us and we are both feeling very drained 🙁 So to reserve some energy we decided to give it a miss. (what a shame… I was really looking forward to it!)

What better way to perk up a tired day? Pancakes of course!!! And equipped with a bottle of 100% pure maple syrup bought from the Good Food Show, the result is of course yum, yum, yum!

This is a very quick and easy recipe for pancakes, I know it’s not the fanciest, but it’s only got 4 ingredients and it’s very forgiving. I can remember it off by heart without referring to any books. It’s one of our firm breakfast favourites.


100g self-raising flour
2 tablespoons of caster sugar
1 egg (beaten)
100ml milk


  1. Put the self-raising flour and caster sugar into a bowl and make a well in the centre.
  2. Pour the egg and milk into the flour and mix.
  3. Heat a saucepan (please use non-stick!)
  4. I don’t use any oil, but if you feel the urge then you can put a tiny bit of oil, especially if you’re not using a non stick pan)
  5. Pour in the batter when the pan is hot. (Keep it in medium heat)
  6. The pancakes should start bubbling and when the bubbles start to burst, it’s time to flip them over. (About 3-5 minutes)
  7. Cook on the other side for a further 2 minutes.
  8. Plate up!
  9. Ashleigh loves pancakes!

    While I’m here, I think I’ll show you what we had for dinner as well. It’s a veggie stir fry as my fridge is bare and we’re feeling stuffed from yesterday’s meat fest… (bacon sandwich for breakfast and McD for lunch! Followed by sausage rolls @ Thomas!!!)

    The ingredients include: beancurd sheet, mu-er, chinese mushrooms, carrots, red onions, rice vermicelli. Maybe I’ll post the recipe another day, as 2 recipes in one post looks a bit crazy!

    Ashleigh loved this too!

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