This is my go-to pancake recipe.
It’s quick, its easy and it makes big, thick, fluffy pancakes.
It’s nothing fancy – there’s no beating egg whites, no folding, no buttermilk, no refrigeration.
You just mix, cook and eat.
See? Easy pancakes.
This is the recipe I always whip up when I’m craving pancakes. This is the one I make as an after-school snack for my brother. Sometimes I make it into little pikelets and sometimes I make proper pancakes.
You can eat them with maple syrup, butter, ice cream, Nutella, margarine and icing sugar, fruit, lemon and sugar, and the list goes on.
They are even great cold. Plain. As a snack. In the middle of the night. Or even the next morning.
They’re very versatile, these pancakes.
EASY PANCAKES
2 cups self raising flour
1/4 cup caster sugar
2 eggs
1 – 1 1/2 cups milk
Put the self raising flour and sugar in a large bowl. Whisk together and make a well in the centre.
Add the eggs and 1 cup of milk to the well. Slowly whisk the wet ingredients into the dry, until they are combined and there are no lumps.
If your mixture is too thick, add an extra 1/4 – 1/2 cup of milk.
Heat a frying pan over medium heat.
Put a small square of unsalted butter in “pouch” of kitchen paper (gather the kitchen paper around the butter). Use this to rub an even, light layer of butter all over the frying pan between each pancake (I do this even though my pan is non-stick).
Grease your frying pan. Pour half a ladle of batter into the centre of the frying pan.
When bubbles appear on the surface and begin to pop, flip the pancake over with a spatula. Cook for a further 1 – 2 minutes, until the base of golden brown.
Remove the pancake from the frying pan and repeat until you have used all the batter. Keep them warm by covering them with foil.
Serves 4.
