I’ve posted our pancake recipe on the blog before, but DH likes his pancakes thick and fluffy so I’ve adapted the recipe to the one below.
We have a pancake breakfast nearly every Sunday. It’s a great way to sit down to a meal together as a family, especially if that’s not possible at nights.
If you make your pancakes wholemeal and top them with lots of fruit, then they are a healthy but very tasty breakfast. Although pancakes topped with strawberries and drizzled with chocolate makes for a decadent occasional treat, and life’s too short not to eat chocolate at breakfast every now and then.
If you’re the cook in the kitchen, this isn’t exactly a relaxing Sunday breakfast, although you can ensure a sleep-in by making the batter the night before. Fry up a stack of pancakes in the morning and keep them warm in a low oven so that the cook can eat with the family.
This recipe makes 6 pancakes (size pictured), but it is easily doubled or tripled.
1 1/2 cups of flour (plain, wholemeal, buckwheat, spelt, almond, or a combination of your favourite flours in whatever proportions you like)
3/4 tsp. baking powder (not needed if you use self-raising flour)
50g butter, melted
1 tsp. vanilla
1 egg, beaten
enough milk to make a batter consistency
- Melt the butter. To save washing up, melt it in the pan you will cook your pancakes in.
- Sift the flour(s) and baking powder into a bowl and add the butter, vanilla and egg.
- Mix then add a little milk at a time until you have a thick batter consistency.
- If you have time, let the batter rest. The batter will thicken on resting – if needed, thin it out a little with some extra milk.
- Melt a little butter in a fry pan over medium heat. Pour in the batter and flip when the surface has bubbled. The law of pancakes states that the first pancake never turns out as well as the following ones.
We use a combination of the following ideas. A favourite of ours is a tropical themed pancake: fresh pineapple, banana, passionfruit and shredded coconut with a little yoghurt and a drizzle of honey for sweetness.
- Fresh fruit: Banana, strawberries, blueberries, peaches, pineapple (or your favourite mix of fresh fruit).
- Tinned fruit or frozen berries.
- A dollop of yoghurt. You could try our favourite – passionfruit yoghurt: Mix together Greek or plain yoghurt with some fresh passionfruit and a little honey to taste.
- Homemade mascarpone cheese
- Homemade lemon curd
- A sprinkling of slivered almonds or favourite nuts, linseeds, shredded coconut, sunflower seeds.
- A drizzle of honey, golden syrup or pure maple syrup (or chocolate ).
- Alternatively, you can put fruit in the batter. One of our favourites is apple pancakes, but we also enjoy the classic blueberry pancakes when blueberries are in season and inexpensive.
- The old favourite – lemon or orange juice and sugar.
What’s your favourite pancake topping?