Listen, I know I’m late to post this on the evening of pancake day but this isn’t a recipe for a day.. it’s a recipe for a lifetime.

Last year I finally found a good one that not only poured and flipped perfectly every time but could also be FROZEN and - this is the real magic - CAN BE COOKED FROM FROZEN!! I made a triple batch of the recipe below and frozen the majority in cupcake tins. I then popped them out and put them in tupperware/freezer bags so whenever we want a pancake or two, they’re ready to go! No fuss, easy dinner or dessert with the toppings of your choice.

I made tons of these early last year and they last me months so I wanted to stock us up again cause they were so tasty and this time I’m sharing my tweaked recipe with you!

Combine dry ingredients

• 200g self raising flour

• 1 tbsp baking powder

• sugar (to taste - they don’t have to be sweet at all)

Combine wet ingredients

• 200ml milk (I only ever use whole so if you try it with another - let us know)

• 40g melted butter

• 3 eggs

Slowly add the wet to the dry and mix til smooth - it’s not rocket science, you’ve done this before, I’m certain but this is a thicker consistency than regular pancakes so bear that in mind. If you’re cooking from fresh batter, start with a hot, oiled pan and I find 1-2 table spoons of batter per pancake is perfect for fluffy, flippable, silver dollar sized cakes. I cook them approximately 2 minutes on each side but don’t hold me to that if they’re runny in the middle - it’s trial and error, friends!

Cooking from frozen is a different ball game. It’s a low and slow situation to be sure there’s no uncooked centre - and don’t forget to squish! - but I swear to you they are BETTER this way. I made a batch this morning and already have some frozen to cook for this evenings dessert. I’ll update the photos tomorrow but in case you were late night pancaking, maybe I caught you in time.