I have fond memories of pancake day a few years ago. It was the last day that my boyfriend and I spent together before nearly 6 months apart. We didn’t have much time before his flight, but I was determined to make breakfast pancakes before we left. Plus, what better way to use up those last few items in the fridge on moving day?!
We were struggling for any sort of tasty topping until we discovered some Kinder Reigel at the back of a cupboard. We thought those pancakes with melted kinder chocolate were the best invention since sliced bread – seriously, try it – mindblowing!! Anyway, those pancakes have now become a bit of a tradition in our house, and I would dedicate this whole post to those if I could, but hey, I’ve kind of already given away my secret ingredient so there wouldn’t be much point!
I didn’t want to miss out on the opportunity to share my recipe for the perfect British / French pancakes with you though, so, since we clearly already have our dessert pancakes sorted (I’ll get more creative with the sweet ones next year, promise), I thought I would try something savory on top instead. And boy am I glad I did!
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