1 small tub hundreds and thousands (i find these give a better colour payoff than sprinkles)
A little butter for greasing the pan
Ice cream, syrup, marshmallows and extra sprinkles to serve
Instructions
Separate the eggs into two bowls and using an electric whisk or regular whisk, whip the egg whites to a stiff peak. In the bowl with the yolks, add the flour, baking powder and milk and whisk together to create a creamy batter. Carefully fold in the egg whites a scoop at a time, taking care not to knock too much of the air out of the batter. Add in half the hundreds and thousands at this point if you can get your hands on the seriously pigmented kind, otherwise set to the side for sprinkling.
Place a frying pan over a medium heat and grease with the butter. Once the pan feels hot enough, place a ladleful of batter into the middle and sprinkle over a little of the hundreds and thousands. When the pancake begins to bubble and the bottom feels crisp, flip over and cook for a further 30 seconds to a minute then transfer to a clean tea towel or chopping board and keep warm.
Repeat with the remaining batter to make around 6 to 8 large pancakes then divide between two plates. Go wild with ice cream, syrups, sprinkles, mini marshmallows or anything your heart desires. Pancakes don’t keep too well so try to eat them the same day or wrap up and heat in the microwave the next morning for breakfast.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/fluffy-funfetti-pancake-stack/