A delicious brunch recipe for the last of the Christmas pudding or Christmas cake, crumbled into American style pancake batter.
I served stacked up with my spiced pears and plums in port.
- 50g spelt flour
- 50g plain white flour
- 1tsp baking powder
- 2 eggs
- 75ml milk
- 100g cold Christmas pudding / cake
- Maple syrup to serve
- Mix together flour, baking powder, eggs and milk. Do not over beat, as this will result in tougher pancakes.
- Crumble in the Christmas pudding and mix gently. Heat a little of the butter in a frying pan over a medium heat, and cook the pancakes in small batches.
- Turn once, when the bubbles rise to the surface. Keep warm in the oven whilst you cook the rest, or eat straight from the pan with butter and maple syrup.