Quick and Easy Pancake Recipe
Who’s ready to flip some pancakes?
Shrove Tuesday, also known as ‘Pancake Day’ to many, is here and we are excited to have pancakes for lunch, dinner and dessert! Well, maybe not ALL of those but it’s a nice thought…
We’ve kept it simple, and put together a quick and easy recipe to make good old fashioned homemade pancakes – the fluffy ones. Leave the pre-made box on the shelf as it really is just as easy to make a home-made batter and more fun!
1 1/2 cups All purpose flour
1 tablespoon sugar
1 teaspoon salt
2 3/4 teaspoons Baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted
Vegetable Oil, for the pan/griddle
Natural Greek yoghurt
- Place a baking tray into a pre-heated oven at 200°. This is for keeping your pancakes warm after they are made.
- In a large bowl, whisk together your baking powder, flour, salt and sugar. Add in the milk, 2 tablespoons of melted butter and 1 egg and mix slowly incorporating all of the flour mix. Leave the batter to rest for 10 minutes.
- Heat a large frying pan over medium-high heat and coat your pan with oil or remaining butter using a paper towel.
- For each pancake, spoon 2-3 tablespoons of batter onto the pan, using the back of the spoon to spread the batter around evenly.
- Cook until the surface of the pancakes have some bubbles. Approx 1-2 minutes.
- Flip carefully using a large spatula and cook until browned on the underside. A further 1-2 minutes.
- Once ready, transfer the cooked pancakes to baking paper and place on heated tray in the oven, covering loosely with aluminium foil to keep warm.
- Continue to add more oil and remaining batter following the steps as before.
- Serve pancakes warm, and stacked with your desired toppings. Our preference: a dollop of natural greek yoghurt (or ice-cream if it’s dessert), drizzle with honey and add some blueberries on top. DELICIOUS!
Now dig in and enjoy….