MSK Lemon & Bergamot Pancakes

200g My Secret Kitchen Lemon & Bergamot Shortbread Mix
1 medium egg
110ml milk
Oil or butter (unsalted) for frying 

Put the Lemon & Bergamot Shortbread Mix into a bowl and make a well in the centre.  
Add the egg and milk into the well and whisk together thoroughly. 
Leave to stand for 10 minutes and whisk again. 
Heat a frying pan with a little oil (or unsalted butter) and using a dessert spoon, add spoonfuls of the batter into the hot pan.  
Cook for 1 -2 minutes until the edges start to curl and bubbles appear on the surface, turn and cook on the other side until fluffy and golden brown.  
Freeze any leftovers for emergency breakfast supply when you’re fed up of cereal or run out of milk!


Serve with MSK Maple Caramel Sauce,




My Secret Kitchen products are available via home parties & through the MSK blog / Website

Buttermilk Pancakes

Buttermilk Pancakes served with Crispy Bacon & Maple Syrup

Ingredients

• 3 large eggs
• 150ml/1/4pt buttermilk
• 175g/6oz self raising flour
• 1 tsp caster sugar
• pinch of salt
• 15ml/1tbsp vegetable oil for frying
• crispy bacon and maple syrup to serve
• Method

1. Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
2. Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins. Keep warm in a clean teatowel and repeat until all the batter is cooked. It makes about 12.
3. To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.