Perfect pancakes

Sometimes you just need pancakes. A lazy weekend breakfast in bed, they’re quicker to make than crumpetsĀ Ā and are absolutely perfect with a little cinnamon sugar and lemon juice (although if you really want to prepare, I’d suggest having a little lemon curd at the ready).

I’m quite a fussy pancake eater – I like mine light and crispy, and only slightly chewy in the centre. Keep your soggy, thick and doughy pancakes please. I also make them in a slightly smaller pan than usual – an 18cm from Swiss Diamond – perfectly non stick, and the slightly smaller pancakes are easier to manage and flip, and also allow you to switch up the toppings (without committing to aĀ giant cinnamon sugar pancake, you can have two smaller ones – perhaps one with lemon curd).

Ingredients:

100g plain flour
2 eggs
300ml milk
1 tbsp oil, plus extra oil or butter for frying
(I think flavoured coconut oil would be particularly delicious)
pinch of salt

Method:

Place the flour in a large bowl with the pinch of salt. Mix the milk, oil and egg in a jug, and slowly add to the flour, whisking constantly until a smooth batter is formed. Place a non-stick frying pan on a medium-high heat and add the butter or oil (wiping with a paper towel until only a thin later is left). Pour a little batter into the frying pan, swirling until evenly coated – pouring any excess batter back into the bowl. Cook for 30 seconds on one side, or until lifting from the edges and lightly browned. Turn over with a spatula and cook on the other side for 15 – 20 seconds. Repeat with remaining batter.

Images taken with aĀ Canon EOS 600DĀ fromĀ Loot.co.za

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Perfect pancakes