Another year, another recipe for you to try out this Pancake Day! Last year I shared with you one of my favourite ways to eat pancakes and this year I’m sharing a recipe that’s new to me. I’ve always loved “American” pancakes, the kind that are stacked super high, are soft, fluffy and filling. The kind that you’ll see being sold for £15 in London brunch spots 😫 *clutches purse*.
But I’ve never thought to make them myself until now. It’s the perfect Big Breakfast and I think it would make a really nice Valentine’s Day gesture. It was also surprisingly easy to achieve the desired thickness and inside fluffy texture using the following recipe adapted from PopSugar .
This recipe makes 12 small-medium size pancakes.
Prep time: 15 minutes
Cooking time: 30 minutes (or less if you’ve got skillsss like that)
To make the pancake batter:
- Self raising flour (2 cups)
- Granulated sugar (2 tablespoons)
- Baking soda (2 teaspoons)
- Baking powder (1/2 teaspoon)
- Salt (1/4 teaspoon) – I think this ingredient is pretty unnecessary but you can add it for the culture I guess..
- Eggs (2)
- Buttermilk (2 cups)
- Oil/butter for cooking
- Salted butter (1/2 cup, melted and cooled slightly)
*I know there is lactofree milk in the photo above but we didn’t actually end up using that*
Before you start here’s a few useful tips:
Try to use a good non stick pan. Whether you’re using oil or butter to cook the pancakes, don’t add too much! The first pancake usually turns out the worst because it soaks up all your oil but don’t worry about that. I personally didn’t add any more oil after the first pancake and it lasted for the whole batter.
Wet ingredients: in one bowl whisk together your flour, sugar, salt, baking powder and baking soda.
Dry ingredients: in another bowl whisk together your eggs, buttermilk and slightly cooled melted butter.
Then add the contents of your wet ingredients bowl to your dry ingredients bowl like so.
Make sure you whisk together everything thoroughly for the best results, you don’t want to see any lumps left in the batter. This part can be tiring without an electric whisk but keep going, it’s worth it.
You should be left with something that looks like this. A thick batter mixture, but not so thick that it doesn’t drip. If it’s too thick, you can thin it out by adding a tiny bit of water.
Now onto the cooking. This is absolutely the make or break moment of your pancakes. You can have the best batter in the world but if you can’t execute on the pan, it’s game over 😅.
Grease your frying pan with oil or butter and pour the batter onto the pan using a ladle. Cook each pancake for 1-2 minutes on a low to medium heat. Watch them carefully, it’s so easy to burn! Tip: when you start to see the batter bubbling, it’s usually time to flip the pancake over.
Add sausages, bacon and syrup. Serve warm.
Once you’ve successfully made homemade pancakes, store bought will never taste the same again.
Let me know if you decide to try this recipe out, I’d love to see photos.
How do you like your pancakes? Let me know in the comments down below.
God bless you!
A cheerful heart is good medicine, but a broken spirit saps a person’s strength. – Proverbs 17:22