Fluffy, soft and golden pancakes. Filled with cinnamon and sugar, and drizzled in maple syrup. I normally make these on lazy Saturday mornings. It’s a great treat to start the weekend with. Beside French toast and bacon, pancakes are my daughter’s favourite breakfast treat. In her world it’s simply impossible to stop at one … or two … or three pancakes! She’ll practically devour them all in one serving. When I was a kid, pancakes were made for Sunday dessert. Mamma (translated: grandmother) would make a tall stack of the lightest and most delicious pancakes, served with just a hint of cinnamon and sugar.
This is a basic pancake recipe. Add some blueberries, chocolate chips, or whatever additions you prefer. Try the traditional cinnamon and sugar, or bananas and cream, or a silky coconut and cardamom filling, or even try any of a number of savoury options. Dress it up in any way you like and simply wait for the compliments to roll in. The best part? The pancake mixture can be kept in the fridge for an entire week. Ready at a moment’s notice … giving you access to pancakes whenever you desire.
- 500ml (2 cups) self-raising flour
- 2.5ml (½ teaspoon) grated nutmeg
- Pinch of salt
- 500ml (2 cups) milk
- 60ml (¼ cup) melted butter
- 2 large eggs, beaten
- A knob of butter
- Sift the flour into a mixing bowl and add in the nutmeg and salt.
- Beat the eggs, butter and milk.
- Slowly add the flour mixture, beating constantly, until a smooth thin batter is formed.
- Set the batter aside for at least 20 minutes.
- Place a non-stick frying pan on medium heat.
- Rub the knob of butter around the pan so it melts and greases the pan.
- Pour in 1 ladle of the batter.
- Flip the pancakes once bubbles have formed on the surface, about 1-2 minutes.
- Turn out on a dish and keep warm in a low oven while making the other pancakes.
- Add your favourite topping and roll or fold as you like.
Wish we could see pancakes from the side, to see thickness and texture.
I'm definitely going to try this one. They look more like crepes.