Colourful pancakes baked with sprinkles and served with smooth vanilla sauce.
For the pancakes
200g Self Raising Flour
1 tsp Baking Powder
15g Caster Sugar
250ml Semi Skimmed Milk
3 Medium Eggs
1 tsp Vanilla Essence
5ml each Red, Green, Blue and Yellow Food Colouring
20g Sprinkles
Sunflower Oil
For the sauce
125g Icing Sugar
125ml Evaporated Milk
Extra Sprinkles
To make the batter, mix the eggs, milk, and vanilla essence together in a bowl.
In another bowl, whisk together the flour, baking powder and sugar.
Make a well in the middle of the flour, add the milk mixture gradually, mixing into the flour until you have a smooth batter.
Divide the mixture into 4 and colour each one with a different food colour.
Add 5g of sprinkles to each and mix.
Grease a non-stick frying pan with some oil and put a teaspoon full of each coloured batter in and swirl to make a round pancake.
Cook for a minute or so until set, then flip and cook the other side.
Do this with the remaining pancakes until all the batter has been used up – keep the cooked ones warm while you make the sauce.
Sieve the icing sugar and add the evaporated milk and vanilla essence and whisk until you have a smooth sauce.
Serve the pancakes stacked and drizzled with the sauce and sprinkled with extra sprinkles.
