It was Polly’s hen do at the weekend. As we were sharing the cooking between us, Julene and I opted to do the Saturday morning breakfast. Alongside the usual tea, coffee and toast we made a batch of american pancakes. Topped with bacon, maple syrup, blueberries and yogurt, it was the perfect way to start a jam packed day. I followed this recipe but increased the volume 4 times to feed all 12 of us. I did, however, substitute the plain flour for self-raising to make extra fluffy pancakes. Best served fresh out of the pan.