When it comes to pancakes I don’t think too much of a good thing is possible. I love them. They make the most wonderful breakfast as a special treat when there’s a bit more time to spare, they work with savoury fillings and of course there’s always dessert. It’s one of the few sweet things I’m always ready for.
Of course most people assume that pancakes means wheat flour. It doesn’t have too. There are gluten-free flours that you can use instead but there are also a growing number of alternative recipes too and we have a couple of them here now, such as banana pancakes and versions made with coconut and almond flours, so if this recipe isn’t for you, then look at one of the others.
- 140g plain flour,
- 2 eggs,
- 200 ml milk,
- 1 tsp vanilla extract/essence, (optional, only if making sweet pancakes),
- pinch of salt,
- butter for greasing the pan,
Put the flour and pinch of salt into a large bowl, making a well in the middle.
Break the eggs into the centre of the flour and begin to whisk slowly.
Add the milk gradually, whisking all the time slowly until all the flour is well and truly mixed in, add the vanilla extract if using at the same time.
Keep whisking until your batter is smooth and lump free.
Heat a heavy based pan over a medium heat and add a small knob of butter to the pan to melt.
Once the butter has melted, use a ladle to add around 2 tbsp of pancake batter to the pan. Actually you either want just enough to make thin lacy crepes or a wee bit more for substantial pancakes – the choice is yours.
Cook the pancakes until they are golden brown on one side (this will depend on the thickness you’ve gone for) then flip them over with a spatula. If you are feeling brave you can just flip them using wrist action, but do make sure you catch them, mind you, if you’ve a dog they’d appreciate the odd one on the floor! Our spaniels are ever hopeful, but thankfully have not yet had the pleasure. Once the other side has cooked – and that will be much faster, either slide the pancake out onto a stack or fold it in half and then in half again into quarters and set to one side, depending on how you want to serve them. Continue until you’ve used all the batter. The number you get will depend on the size and thickness of your pancakes.
Pancakes – To serve:
Luscious any which way really, but ….
- with maple syrup and lemon juice,
- with fresh fruits (berries, pear, sliced banana) and maple syrup,
- with orange sauce as Crêpes Suzette,
- with blackberry compote, and bacon (yes, that does actually work even here in the UK).