Is there a yummier way to start the day than a pancake? It would have to be one of our favourite recipes. Pancakes don’t need hardly any sweetening, its what you add on top that enhances the flavour.
The great thing about this recipe is you can eat it sweet or savoury.
- Difficulty level: easy
- Makes: 12 pancakes
- Baking Dish: frypan
- Prep time: 25 mins
60g melted butter
2 eggs, lightly beaten and room temperature
1 cup room temperature milk (microwave 30 seconds)
1 1/2 cups self raising flour
2 tablespoons The Sugar Breakup Dextrose
1 teaspoon baking powder
Pinch of salt
Extra butter or oil for coating of the frypan
Putting it together
- Sift flour, dextrose, salt and baking powder into a mixing bowl. Make a well in the centre.
- Using a whisk mix together the melted butter, milk and eggs until combined. Then pour into the dry ingredients. Use your spatula to mix until the mixture is a smooth consistency. Cover the bowl with plastic wrap and set aside for 15 minutes to rest.
- Place the frypan on a low-medium heat and use a little extra butter or oil to coat the surface. When ready place about 1/4 cup of mixture into the frypan and make a pancake about 10cm in diameter. Cook one side until golden and then flip pancake and cook the other side until golden, the second side will cook much faster. Repeat until all the mixture is used.
- Form your pancake stack and then serve with fresh fruit, bacon, lemon (my fav), whipped cream, butter or The Sugar Breakup Organic Golden Rice Malt Syrup. The choices are endless.
Tips and hints
- To make a slightly thinner pancake add more milk. About 1/4 extra cup will do it.
- Only cooking for 1-2 people? This recipe is perfect to half. Just use half the ingredients in each step.
- Make sure your frypan is not too hot, otherwise the pancake will burn on the outside and not cook in the middle. I always use the first pancake as a tester.
- You can put all the ingredients into a food processor and blend until smooth to create the batter.