6,2 / 10
- For the batter
- 1 cup plain flour (sifted)
- 1 teaspoon Baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 egg (beaten)
- 1 cup milk
- 1 tablespoon melted butter
- vegetable oil (approximately)
Put the flour in a bowl and add the baking powder, salt, sugar, egg, milk and melted butter. Beat well to make a smooth batter. Set aside for 20 minutes.
Heat a little oil in a frying pan, pour in about 2 tbsp of the batter to make the face and 2 tsp batter to make the ears, allowing space for the mixture to spread. Cook for 2 minutes or until bubbles start to rise to the top then flip the pancakes over with a palette knife and cook for another 2 minutes or until golden brown.
Carefully remove from the pan onto a warmed plate, cover with a clean tea towel and make 3 more bear face pancakes, layering each with kitchen parchment.
To serve, pour 1 tbsp maple syrup onto each of 4 plates, place the pancake faces on top and decorate with blobs of creme fraiche, blueberries and sliced strawberry.