Favourite B&B Recipies: Breakfast Pancakes
The real trick to these pancakes is getting the consistency of the batter correct. It should be a lot thicker than making crepes style pancakes, you don't want to to run when you drop blobs into the pan.
If you need more you can add more milk, but for the best results you need to maintain the egg to milk ratio as it's the egg that gives it structure and makes it light and fluffy.
For a gluten free version of these use rice flour instead. And even if you don't have a gluten allergy give this a try, it gives the pancakes an interesting grainy texture as well as a slightly different taste.
For a really salty, bacony treat, heat a frying pan over a medium heat, then fry two rashers of bacon per person. Once the bacon has cooked on one side flip it over and then pour in the batter for 2-3 pancakes. Allow the pancakes to soak up all the bacon fat, moving them around to make sure non is missed. Don't worry if the bacon gets incorporated into the pancakes. Flip the pancakes over to finish cooking and then service on a warm plate with maple syrup or scrambled eggs.
Your doctor may not approve, but your taste buds with love you forever.