The best pancakes ever!
The first thing I ever remember cooking was pancakes! They were the bottle variety- the ones that are half filled with flour and you add water, shake away and pour onto the pan. They were very suited to my 8 year-old culinary abilities, and the least anxiety-provoking for those supervising me in the kitchen. And I felt a huge sense of achievement when my family came down to breakfast on a weekend morning and I could go “Surprise!”
That’s why I’ve always had an obsession with pancakes. I think they are one of my comfort foods, and I had been searching for the perfect pancake recipe for the longest time. So that I could make my pancakes from scratch, that is! Over the years, I was never satisfied with the pancakes I made. They were either too thick, or too rubbery or they weren’t sufficiently fluffy. But then I found this recipe, and I have made it ever since. I actually can’t remember where I got it from, so I can’t give the source due credit, but trust me they are sooo good! What I also love about this recipe is
that I’ve never made bad pancakes from it- they are always perfectly buttery and fluffy in the middle, with an ever so slight crust. And somehow, the pancakes always come out almost perfectly round and even. I obviously am in pancake heaven!
To make perfectly even rounds, pour ladlefuls of batter into the centre of a small frying pan. The batter will spread out on its own. Then, the pancake will start to bubble. When most of the pancake is evenly covered with bubbles, it is time to flip.
And will be beautifully golden! Then, cook the underside for just under a minute, and it is done!
The recipe also makes a manageable batch of about 6 pancakes, so when you’re done, the first pancake you made will still be warm. I used to hate the other batters I used, which yielded such a huge bowl of batter that seemed neverending. I love to crack out this recipe on the weekends, and then have a long, languorous breakfast with a pot of strong tea. You can either use plain flour or wholemeal/wholewheat flour for added goodness. I’ve included the corresponding measurements so that you don’t need to buy self-raising flour. And pancakes for me are best with real butter and real maple syrup! I can save on calories elsewhere A bowl of yoghurt and fresh fruit tops off a healthy and satisfying breakfast on a weekend.
1 cup self-raising flour (If using plain flour or wholemeal flour, add 2 teaspoons of baking powder to the batter)
¼ cup caster sugar
¼ tsp baking soda
¼ tsp ground cinnamon (optional)
¾ cup milk
1 tsp white vinegar
15g butter, melted
Combine dry ingredients in a bowl. Whisk in wet ingredients gradually, making sure that there are no lumps in the batter. Check the consistency. If your batter is too thick, add more milk until desired consistency is reached.
Heat a small frying pan. Grease the pan well and evenly, either with butter or cooking spray.
Pour 1 ladleful of batter into the centre of the pan, and the batter will spread out evenly on its own. When bubbles form over most of the pancake, flip over and cook for another minute.