Try this pancake recipe for a perfect result every time. Even the kids can create these – and maybe even present them to you!
Pancakes are a staple for breakfast, kids afternoon teas or a fill the gap whenever needed.
Whilst the traditional American pancake tends to use sugar in the recipe, I do not. I will utilise the toppings to create the flavours I want to impart. Whilst we have gorgeous Canadian maple syrup on hand at home, it’s funny to see that we don’t use a lot of it. Just a drizzle will do along with a load of fresh seasonal fruit!
For the photo to match this recipe I did utilise a snow fall of icing sugar. And to be fair afterwards I ate the pancakes with the strawberries, the icing sugar that had fallen and a touch of maple syrup – and I have to admit it was rather delicious.
Pancakes are not difficult to make and of course utilise basic ingredients you are likely to have about the home. They do not constitute as an everyday food, but if you master the pancake recipe, you have a fall back for those moments when someone screams down the corridor, “is there any food?”
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Gorgeous fluffy American style cafe pancakes
- 300 g milk
- 2 eggs
- 30 g sugar optional
- 200 g plain flour
- 1 tbsp baking powder (15 g)
- 50 g butter unsalted, melted
Measure out all the ingredients and pile into a blender or Thermomix. Blend at a high speed to combine.
Tip Flour and baking powder and sugar into a bowl and use a whisk to combine the ingredients. In a separate bowl, whisk together the milk and eggs. Drizzle in the melted butter and whisk to combine.
Create a well ( a fist to create a small dip in the middle of the flour mixture) and add your wet mixture into the well, 1/2 cup full at a time and whisk to combine with the dry ingredients. Try to whisk from the centre out to incorporate the ingredients without creating lumps of flour.
Heat a crepe pan or flat frypan and dot with butter. When the butter is melted and bubbling, tip in your first ladle full of batter and rock the handle of the pan to allow the batter to run to the edges of the pan. Cook until you see small bubbles forming on the top of the batter. When the top is covered in bubbles, use a wide spatula to slide under the pancake and flip to cook the other side. Cook for 1 minute on the other side to colour and cook the pancake through.
Repeat until all your mixture is used.
Tip: You do not need the sugar in this recipe as you can add sweetness with toppings as desired.
Tip: You can replace the plain flour and baking powder with Self Raising Flour if available.