Making pancakes is easy and well within the capability of any level of domestic cook. We make pancakes for the children (and for me) at the weekends and there’s no need for ready mixes as making from scratch is just as quick. We have a well used recipe taped to the inside of one of our kitchen cabinets for easy reference, and it’s a sure fire winner every time. The key to good pancakes is to use a little butter in your pan and a moderate heat, then only flip the pancakes when you start to see bubbling in the batter.
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white suga
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- Sift the flour, baking powder, salt and sugar into a large mixing bowl
- Make a small well int he middle of the dry ingredients and pour in the milk, egg and melted butter
- Whisk by hand until well mixed ( small lumps are fine)
- Heat your griddle/pan on a medium heat and add 1/2 teaspoon of butter, just enough to oil the pan a little
- Pour around 1/4 cup of the mix into the pan for each pancake
You may have to ditch the first as you get a feel for the heat and cooking time. The key is to make sure they’re not still raw in the middle and they do tend to puff up nicely when ready. Again, you will quickly get a feel for this by eye.
This is usually enough for 3-4 people and takes around 5 minutes to make the batter. It’s so simple you’ll never want to use a ready mix again!