Recently a few people have asked me how I make my pancakes. The answer is really quickly, really easily and really often!
My husband is the biggest pancake fiend in the southern hemisphere, so i have had a fair bit of practise with this “gourmet” breakfast!
My Fluffy Pancakes are actually Fluffy PIKELETS (Australia/NZ term)- more like a US style pancake. These days this is what we expect when we ask for pancakes. I find that the traditional plain flour pancakes are a flat, leathery batter, pikelets are more fluffy and thick. This recipe is so easy you will never look at a packet mix again. (besides, packet mix tastes funny). When i was a kid, we always just ate plain flour pancakes (yuck), but since mastering this Fluffy Pancake recipe I have never looked back.
So… what is a pancake? Well- really it’s anything that is cooked in a pan: Pikelet (SR Flour, raising agents, lots of little bubbles and and a thick batter), Regular Pancake (Plain Flour no raising agents), Crepe (very thin- although a crepe is a specialty on its own) or Crumpet (yeast based using a mold- NOT technically a pancake). Hotcakes proper American style- the true “pancake” usually exploit a little extra baking powder- using plain flour- (so no bicarb) and have no obvious holes, they are also lighter and thinner than pikelets and with a thinner batter- with or without the buttermilk. A rose by any other name would smell as sweet right? So whatever your chosen recipe, this one is my favourite- possibly just because i like watching the bubbles form…
Use a good quality non-stick pan and a good quality saturated fat for cooking- eg Butter or Coconut oil, it aids flavour development and browning- unsaturated oils will tend to burn more than an even brown. And do not use olive oil in your non-stick pans! You’re welcome to use stainless steel- you will need more oil/butter- and be sure to use a low heat.
The best thing about pancakes is how you can finish them off with almost anything. Try bacon and maple syrup, or perhaps berries and yoghurt, fresh fruit and maple syrup, the options are endless!
This recipe makes enough for two people (4 medium sized or two extra large if you’re in a hurry- i always prefer smaller ones.)
Enjoy your weekend with this delicious breakfast delight!
- 1 Cup Self Raising Flour
- 1 Cup Milk
- 1 Tablespoon Vinegar
- 1 Extra Large Egg or 2 small
- 2 Tablespoon Caster Sugar (or white granulated)
- Unsalted Butter for the pan, Or Coconut Oil
- Place the milk and the white vinegar in a small bowl, stir and leave to sit for a few minutes. (This equals buttermilk).
- With a wire whisk, beat the egg and then add in the sugar, whisk until well combined.
- Add the Milk/Vinegar (Buttermilk) and whisk together.
- Slowly whisk in the flour until a thick consistency is reached. Discard the excess flour (if any- I usually use a whole LEVEL cup).
- Preheat a large non-stick frying pan to a low heat (crepe pan if you have one).
- Once at the correct heat -place a small nob of butter (eg 1 teaspoon) or coconut oil in the centre of the frying pan and melt. Alternatively brush it on thinly using a brush. Once this is hot but before it burns (butter impurities) pour in approximately 1/4 of the thick batter into the frying pan.
- As pancake cooks, it will start to develop bubbles in the surface, once the surface is all bubbled- and the pancake surface has lost most of its gloss (approx 3 minutes depending on pan and heat setting) you can use a spatula to flip it onto the other side.
- The other side won't take much time to cook at all as most of the cooking has been done on the first side.
- Repeat this process using just a little additional butter in the pan until all the pancake batter is used.
- Serve warm with maple syrup or honey, banana, berries, yoghurt or whatever you like!