Today is a very happy pancake day indeed. Why? Because it’s the first time in years that I have remembered to cook pancakes on pancake day. Although it almost didn’t happen… again. Last night I told the kids we would have pancakes for breakfast. So I got up this morning and starting making a fruit salad. Luckily my son breezed into the kitchen and cheerily mentioned pancakes.
Now because I was a bit flustered at my forgetfulness I made these slightly differently from the recipe I usually use for 2 reasons. Firstly, I usually add a couple of tablespoons of sugar to the batter, but I forgot (it didn’t seem to matter a jot). And secondly I thought I’d try using self raising flour instead of plain, with less baking powder. These beauties puffed up a treat so I won’t look back.
So hoorah and huzzah we feasted on a pile of pancakes this morning. Pretty impressive for a Tuesday morning. These are lovely and simple, both to make and in flavour, which means they present themselves as the perfect carrier for any delightful topping you might fancy. I will always go for blueberries and maple syrup but around the table there were artful combos made from peanut butter, chocolate spread, honey, bananas etc etc.
This recipe makes a lot of pancakes. There are 5 of us and we all love to eat. One of us ate 7 pancakes this morning, you know who you are. So if you are a little less greedy than us you could reduce the quantities or just make them all and freeze your leftovers or, if you’re feeling generous share them with your neighbours.
Serves 5 greedy people
- About 2 tablespoons of butter
- 450ml whole milk
- 3 eggs
- 330g self raising flour
- 1 heaped teaspoon baking powder
- A couple of tablespoons of sugar (optional)
- First, in the pan you are going to cook your pancakes in, melt the butter then take off the heat and leave while you whisk the other ingredients together.
- Whisk the milk and eggs before adding the dry ingredients and keep whisking until there are no lumps.
- Now pour in the melted butter and whisk again .
- Heat your pan (it really needs to be non-stick) over a medium heat and add big dollops of pancake batter and leave to cook without touching until little bubbles start to appear on the surface. Flip and cook on the other side for a minute or so.
- You can eat these as they are ready or keep them warm in a low oven while you finish cooking the whole batch.