Breakfast Pancakes by Muma Dean

Because we live down in sunny Cornwall we quite often have a house full of guests. We love having people to stay and I love cooking en masse. Credit for these must go to my friend Lee Saunby who recently cooked them for us and got me hooked!

These pancakes are fab for lots of people to dive into and are a bit special for the kids.

These quantities made enough for 4 adults and 4 hungry children. It's about the only things that I actually weigh and measure for.


405g plain flour
3 tsp baking powder
1 ½ tsp salt
6 tbsp caster sugar
390 mls milk
3 large eggs
6 tbsp melted butter, plus more for cooking
250g tub of cottage cheese


Put the flour, baking powder, salt and caster sugar in a bowl (sift if you can be bothered – it's better if you do).
In another bowl or jug put the milk and eggs and beat them together then add the melted butter.
Mix the milk/egg mixture into the flour mixture and beat well until the batter is smooth. Then stir in the cottage cheese. It seems like a really thick mixture which is how it should be.
Turn the oven on really low so you can keep pancakes warm as you cook them.
Heat a non-stick frying pan up and add a bit of melted butter (or a solid knob to melt). Use a ladle to add some mixture to the pan, and swirl a little with the ladle bottom.
Let it cook until it's bubbling on the top then turn over with a spatula and cook for a little longer (the second side doesn't take as long).
Put on a plate and keep warm in the oven while you cook more. I used two pans at once to speed the process up.

Serve warm with bacon and maple syrup or bananas and nuttella, strawberries and cream or whatever you fancy!

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