Add the flour and Cane & Bean ginger powder to a large mixing bowl, add the 3 eggs and about 1 third of the milk and whisk until the batter is smooth with no lumps.
Slowly whisk in the remaining milk until the batter is evenly smooth, stir in a small pinch of salt.
Heat a pan and melt butter while moving and tilting the pan so that it is well coated. Allow pan to heat until the butter begins to brown. Pour in batter mix.
Until the base of the pan is thinly covered. Cook for about 2 minutes or until the top of the pancake has solidified, then flip and cook for a further 2 minutes or until golden brown.
Serve with fresh strawberries and blueberries and your favourite Cane & Bean sugar or syrup for the breakfast of champions.
£5.00 – £8.00
£5.00 – £8.00
£5.00 – £8.00
£5.00 – £8.00
