Ingredients:

• Milk
• Eggs
• Plain flour
• Black pepper

Method:

1. Mix some milk and an egg to a jug
2. Add in the flour, this usually makes it quite think
3. Add in more milk and the other egg and give a good mix
4. Put the oven on at 220c and put a muffin tray with oil in each bit into the oven for this to get the oil and metal tray nice and hot
5. Place the jug into the fridge during this time
6. After about 20 minutes take the jug out and give it a good whisk and immediately pour it into the metal tray. If it doesn’t sizzle and bubble when you pop a bit in then stop and return the tray to the oven and the mixture to the fridge
7. Cook them for about 25 minutes. Don’t peak into the oven during this or it will cause them to deflate
8. After this time take a look and if they are looking well risen, a lovely colour and to the touch they feel light and airy then take them out and serve them up!

Eating And Storage Tips

If you don’t want to have all of these at once or have made more than needed you can easily put these into a storage container. Depending on the environment of your kitchen you can leave these on the side but I would wait for them to cool and put them into the fridge instead.

What I will say is do NOT microwave these otherwise all the moisture and steam that creates makes these go a bit soggy. If you want them reheated then put them back in the oven or into the airfryer on a low temperature to not cause them to burn on the top.

You can put these as part of a traditional roast or with something like corned beef hash in side them. If you leave the black pepper out then they become even more versatile as these are then basically unseasoned funny shaped pancakes that you could let cool and put some whipped cream and berries into.