American Pancakes filled with raspberries and blueberries.

One thing which we do very well in our flat is birthdays. We are all very good at spoiling each other on our birthdays. I was allowed to cook everyone breakfast on my birthday on the condition that I vacated the kitchen for the rest of the day as the one with a thing for men in uniform and oh I have such an expressive eyebrow wanted to cook supper. 

One with an oh so expressive eyebrow is a very good cook unfortunately he tends to way into the wine whilst cooking subsequently forgetting to put his beautifully prepared food into the oven. Thankfully the house guest who never leaves was predictably here for super, now sans tonsils and she stepped in to save the day. Consequently dinner was delicious but also served at half past ten! However, I shall have to forgive him as he bought me a huge bunch of flowers. Which are possibly my most favourite thing.

When we were children we were bribed with these pancakes as a reward for good behaviour in church of a sunday morning. They are really simple to make but unlike normal pancake batter this does not keep you are better to cook the whole batch and them reheat them. 

3 large eggs
120g Self Raising Flour
140ml  milk

pinch of salt

Soft fruit of your choice or chocolate chips work well too.

Separate the eggs and whip the whites to a stiff peak. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Fold the whites into the batter. Place a spoonful of batter into a hot pan wait a few seconds then add the fruit. Once bubble start to appear in the uncooked side of the mixture the pancakes are ready to be flipped.

I have linked this up with Family Friendly Fridays and Fuss Free Flavours Breakfast club