Given a choice between two pages from a writing workbook or to cook a dish and write up a recipe every day, Fabio has chosen the second option. Say hello, to the Landcroft House cookery school for seven year olds. So far, we have made toad in the hole, fruit smoothies, chorizo omlettes, chocolate chip cookies and fresh pesto (not used any knives yet...)
Today, buttermilk pancakes for breakfast
Makes a lot
You could halve the recipe but then you're left with half a pot of buttermilk you'll never use. Any leftover pancakes can be toasted tomorrow.
250g self raising flour
3 tbsp caster sugar
2 tsp baking powder
1 tsp vanilla extract
1 tbsp melted butter
butter and maple syrup, to serve
1 In a large bowl, mix together the flour, sugar and baking powder.
2 Pour the milk into a jug, crack in the eggs and beat well. Whisk in the buttermilk, vanilla and butter then mix into the dry ingredients to make a smooth batter.
3 Pour a tiny bit of oil into a large, non-stick frying pan and cook spoonfuls for a minute or 2 on each side until puffed and golden brown. Eat with butter and maple syrup - also good with a handful of blueberries or some sausages.