Overnight Pancakes

Ever since my little man has started sleeping through the night, he wakes up ready for breakfast! We tried making pancakes from scratch a few times, in hopes of a relaxed breakfast morning, but that often ended with a toddler meltdown because of hunger, so for a long time we just didn’t have pancakes. But kept having the idea of a over night pancake batter in my head, so I tweaked my normal recipe and tried it out and it work perfectly!
This is a basic recipe, but the flavour possibilities are endless! Like Lemon zest and ground cardamon, vanilla (I like using ground vanilla, but you could use extract), cinnamon or you could go savoury by skipping the maple syrup and adding smoked paprika, nutmeg or lemon zest, making it perfect to have with scramble eggs and avocado. You can also add fruit to the batter, like blueberries, banana or pineapple pieces. The possibilities are endless!

1 cup/125g plain white flour
3/4 cup/100g wholemeal flour
2 teaspoons baking powder
nip of salt
1 tablespoon maple syrup or honey
2 eggs
3 tablespoons/30g melted butter or flavourless oil like rapeseed oil
1 1/4 cup milk

Mix dry ingredients in a big mixing bowl, mix together the wet ingredients and whisk in 1/2 of the wet mixture into the dry and whisk until most of the lumps are gone, then slowly add the rest of the wet a little at a time.
Cover and place in fridge over night.
*I like turning the oven on 175F/80C and having a plate in the oven, to keep the pancakes hot while baking. You can also heat up some serving plates at the same time, so the pancakes stay warm while eating.*
Fry on medium heat with a little butter or oil in the pan until golden brown.