- Preparation time
- 5 mins
- Cooking time
- 5 mins
- 4 people
- Meal course
- Posted by
- Posted on
- September 15, 2015
Pancakes are one of those little indulgences, that I personally think need glutinous white flour – unless you’re a coeliac of course.
Yes, yes, I have tried the wholesome wholemeal route before, but they just don’t taste the same. Let’s not kid ourselves into thinking they can ever be healthy, because they’re not.
But, if like me you do feel a certain obligation to add some sort of nutrition to the plate, I like to eat these pancakes with freshly sliced banana, a dollop of thick plain yoghurt, a squeeze of lemon and a drizzle of maple syrup (the real kind, not that ghastly immitation slop). Mind you, my family generally skip the fruit and yoghurt in favour of just butter and syrup…
Oh well I say, these are a decadent treat, not an everyday affair.
This recipe are my go-to pancakes. They are so easy and delicious, I promise you’ll never need another recipe again. Enjoy!
2 cups of White Self-Raising Flour
1/3 cup of Caster Sugar
Pinch of Salt
2 extra-large Eggs
600mls of Buttermilk
1 tsp Vanilla Extract
20 gms of melted Butter
Extra Butter for greasing
Toppings of your choice – Maple Syrup, Fruit, Yoghurt etc.
Please Note: This recipe will make around 10 medium sized pancakes
- In a large bowl mix together the Flour, Sugar and Salt. crack in the eggs and add the buttermilk, vanilla and melted butter, then whisk together really well to make sure there are absolutely no lumps in the batter.
- Heat a non-stick crepe pan or frypan over a medium-low heat, make sure it is hot then rub a stick of butter lightly over the surface, and scoop in a large spoon of batter. Leave the pancake to cook until there are bubbles all over the surface - about 2 minutes, then carefully flip and cook for a further minute. Repeat with the remaining batter until all the pancakes are cooked. Serve immediately, and try to not feel bad about eating cake for breakfast xxx
- TIP: I usually find that the first pancake is the ugliest, make this a sacrificial pancake or a stoveside treat for the cook.
- Tip: If you don't have any buttermilk handy, don't despair! You can make some by stirring 3 tbs of white vinegar into 600mls of milk. Leave it to sit for about 5 minutes to thicken and hey presto, cheats Buttermilk!