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.
- 50 g spelt flour
- 50 g plain white flour
- 1 tsp baking powder
- 2 eggs
- 75 ml milk
- 100 g 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.