We had a heated debate this morning, my boss and I. It was all over pancakes. She doesn't seem to like them and seemed completely non plussed by Pancake Day tomorrow. (Or should I say Shrove Tuesday?) Whereas I get excited by any event. Valentine's Day, St Piran's Day, Christmas all fill me with excitement. I even look forward to giving foods up for Lent because it means trying new things. (This year I'm being brutal- goodbye ice cream, puddings, booze). So as I wave farewell to puddings I made these yummy pancakes in the true spirit of Shrove Tuesday using up Christmas leftovers.
Brandy Butter Pancakes (serves 4)
4oz self raising flour (this makes fluffier pancakes, if you want thinner ones use plain flour)1 egg
225ml milk
pinch of Cornish Sea Salt
vegetable oil
1 jar leftover brandy butter
Sieve the flour and salt. Add the egg and milk and whisk until you have a creamy batter. Pour a little oil in a frying pan (you only need a very small amount.) When warm add 1/8 of the mixture and swirl the pan to cover the base. Leave for a minute of two until the batter has dried. Use a fish slice to flip it over. (Don't even attempt to flip- I have the burns and the greasy stains to prove it's a bad idea.) Put the pancakes somewhere warm.
Put the frying pan back on the heat. Wait until it's really hot then and add 4tbsp brandy butter. It will sizzle and quickly turn into a sticky toffee. Stir to make sure it doesn't burn.
Pour over the warm pancakes.
Put the frying pan back on the heat. Wait until it's really hot then and add 4tbsp brandy butter. It will sizzle and quickly turn into a sticky toffee. Stir to make sure it doesn't burn. 
Pour over the warm pancakes.
These were amazing
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