Pancakes

I will always find an excuse to have pancakes: Pancake Sundays, pancake dinners, pancake desserts, pancake snacks! I think that my love of pancakes started when Dad would make them for us for breakfast on the weekends. Since then I instigated pancake sundays with flatmates and have experimented with different flavours and toppings, creating different ways to celebrate events such as shamrock-shaped pancakes for St Patricks Day and finding any excuse or meal to try something different.

This recipe from Alison Holst and is the recipe that I have always used. Its super easy and it never fails to give light fluffy pancakes.

Pancakes:

50 g butter, melted

2 eggs

1 cup milk

1 ½ cup flour

1 tsp baking powder

3 Tbsp sugar

Melt butter and whisk in eggs then milk.

Add flour, baking powder and sugar and lightly whisk until just combined and smooth. Don’t over-mix or you will get tough pancakes! (You can add a little extra milk to thin out the batter to the right consistency; I tend to add 2-3 Tbsp extra.)

Lightly grease a frying pan with butter and heat over a med-low heat.

Pour the batter into the warm pan. (A ladle works well to give a good size.)

Flip the pancakes when the edges start to look cooked and bubbles start to appear in the centre.

Cook the other side until the centre springs back when touched.

Top with your favourite toppings and enjoy!

(makes approx 8 pancakes)

Golden Syrup

Lemon & Sugar

Different topping/flavours to try

• Butter and maple or golden syrup – Classic!
• Lemon juice and sugar
• Bacon: Particularly good with fried banana or berries.
• Chocolate: chocolate or m&m’s to the batter or cover the pancakes with chocolate sauce.
• Fruit: eg banana fried in brown sugar, apple and cinnamon, Peaches and chocolate
• Caramel/butterscotch sauce



Apple Crumble Pancakes

• Berries: add berries to the batter or pile on top with icing sugar. You can also make a berry sauce by heating in a saucepan with a few tablespoons of sugar.
• Bounty Bar pancakes: add 3 Tbsp of coconut to the batter and cover the pancakes with chocolate sauce. This also tastes great with grilled pineapple.
• Buttermilk pancakes: replace the milk with buttermilk. You will need to add extra milk to thin out the mixture. This also works with yoghurt.
• Cookies & Cream pancakes: add crushed up biscuits to the batter, serve with chocolate sauce and cream. 

Berries and Bacon