[chrissie B]

saw a prog where nigella as a jar of ready mixed pancake mix did some last night for pud with butterscotch sauce they were lovly and light and was great not having to weigh everything out each time .
in a large storage jar put

600g flour i used plain ,
3x 15 ml spoons baking powder,
2 teaspoons bicarbonate soda ,
1 teaspoon salt,
40g of vanilla sugar .
this forms all the dry ingreadients which can be stored , when you want to make up just add ,

for every 150 g of dry mix add

1 egg
250ml milk,
1 tablespoon of melted butter .

so weigh out say the 150g add to it the beaten egg and 2/3 of the milk and the butter mix well
if you need the rest of the milk add it i found the first time the batter a little too runny didnt look like hers the next ime i held a bit back and added it slowly till i got the correct consstancy.
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  butterscotch sauce
 2oz butter
2oz brown sugar
2oz golden syrup
vanilla essence
squeeze of lemon
75g double cream

in a pan put butter,sugar , and syrup,place over a gentle heat till all is melte and combined, take off heat add the lemon stir then add the cream keep stirring till its combined and thick .
chrissie b

[Dopey113]

I use the 1-1-1 method, 1 egg, 1 cup of flower,1 cup of water, then you can play around with it, as for Vanilla, try vanilla paste (it has the seeds in it) and it stores a lot better than the pod, and its better than extract

[chrissie B]

ive seen it but not got round to buying it as yet didnt know it had the seeds in it .
chrissie b