Our Sani Pancakes

Our Sani Pancakes are really easy to make and are DELICIOUS!! We have this breakfast on holiday when we go to Greece, I love them because they are tasty and light and even a little bit healthy!!!

Ingredients:

4oz of plain flour (110 g)

a pinch of salt

2 large eggs

7fl oz milk (200ml) mixed with 3 fl oz water (75 ml)

2 table spoons of melted butter

a little extra butter for cooking the pancakes

some blueberries

2 bananas

some raspberrys

Utensils:

Sieve

2 frying pans

a small pan

a large mixing bowl

a scale

a whisk or fork or spoon

and a workspace you can concentrate in

raspberry's

Greek yoghurt

Honey

How to make it:

Sift the flour and sugar into the large mixing bowl, holding the sieve up high to

give the flour an airing. Then make a well in the middle of the flour and crack

the eggs into it. Now start to whisk the eggs beginning to incorporate bits of

flour from around the edges as you do so. Then start to add small quantities

of the milk-and-water mixture gradually - and ignore any lumps because they

will gradually disappear as the whisk gets to them. When all the milk and water

is added, slide a rubber spatula around the edge of the bowl to get all the extra

bits of flour. Then whisk once more to get a smooth consistency to the batter.

When you're ready to cook your pancakes, add the 2 tablespoons of melted butter

to the batter and stir it in. Then melt about a teaspoon of butter in a frying pan and

swirl it around to get the whole pan lubricated.

Next get the pan really hot, then turn the heat down to medium, and to start with, do a pancake test to determine whether or not you're using the correct amount of batter. If you find that hard, just go with your instincts.

As soon as your batter hits the hot pan, tip it around from side to side, to get the base

evenly coated with batter. It should only take half a minute to cook: you can lift the pancake

with a palette knife to see if its tinged gold, as it should be. If the pancake is thin enough

there is no need to flip it-it will be cooked through. Slide each pancake onto a plate ready to serve.

TOP TIP: If your cooking more than one pancake, every time you get a pancake

that is ready you can put it on a plate in the warming oven that is on.

Then, get your second frying pan and slice banana into it. Keep flipping them until caramelised on a hot heat.

TOP TIP: Try not to use too ripe bananas as they can go a bit mushy - but still delicious!)

Next get your blueberries and a normal, small pan and tip the blueberries into it. Put on a hot heat and stir it every now and then for 2 minutes.

Finally it's time to serve - I like to use some pretty bowls and plates to serve the fruit and yoghurt - adding Greek yoghurt and honey with it too!

Now its time to dig in!!