Pancakes! Who doesn’t love a tall stack of delicious pancakes 🙂 they’re warm, practical, tasty and just make you feel good 🙂 you can make em, stack em and slather them with pretty much anything!
These pancakes are completely different from my dutch pancakes.They are much thicker and smaller pancakes whilst those are thinner, larger and can be used for savoury dishes. This recipe is just as simple! A perfect weekend brunch (or weekday dinner 😉 )
Although my family and I are much more used to the thinner pancakes, I really love these and sometimes find myself wanting to make both just to fulfill my cravings!
These pancakes are fluffy, soft, tender and deliciously rich. You can make them even thicker by using self raising flour instead of all purpose 😉
Like any classic pancake they can be topped with so many different things, the possibilities are endless! My personal favourite is chocolate chips 🙂
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Ingredients
2 cups (250gms) all purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups (310mls) milk (more if needed)
2 large eggs, lightly beaten
4 tablespoons melted butter
Optional: vanilla or cinnamon to taste
Directions
- Sift the flour, baking powder, salt and sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add some butter or oil. Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. You should be able to easily pour it onto the pan so if it is TOO thick then add a splash more milk. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan. Drizzle with syrup, butter, or anything you like and serve warm.
Notes
- *Use self raising flour to make the pancakes even fluffier if desired.
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