Years of making pancakes on a Sunday morning for the pancake-loving second daughter in my life has taught me a couple of things. First, it’s possible to under-cook a pancake and serve it up with a wet, squishy middle. Second, pancake batter tastes remarkably better with a bit of sugar and/or some vanilla bean paste. And third, you can get them extra-fluffy and light if you let the batter sit for half an hour after you’ve mixed it before you cook them up.
My Pancake Recipe (which is actually Donna Hay’s Pancake Recipe, slightly tweaked)
This makes about eight 15cm-diameter pancakes.
Add an extra cup of flour, an extra egg, an extra teaspoon of baking powder and some more milk to make 12-16 pancakes.
2 cups plain flour
3 teaspoons baking powder
1 1/2 to 2 cups milk (or 1 cup milk plus buttermilk OR cream OR Philadelphia Cream For Cooking)
1/3 cup white sugar
splash of vanilla or equivalent amount of vanilla bean paste
Put the butter into the frying pan you’ll use to cook the pancakes and melt it over a low heat. Meanwhile, combine the milk, eggs and vanilla before adding to the dry ingredients. When that is all mixed in, add the melted butter and stir thoroughly to incorporate into the batter. You won’t need to oil the pan any further, in fact you might want to wipe it out with some paper towel before cooking the first pancake.
I like the pancake batter to be thin enough to pour easily from the jug, but not so thin that they spread out immediately in the pan and you end up with a crepe. Experiment with the batter until you get it how you like it.
Make sure the pancakes cook properly. Don’t flip it over until the large bubbles have formed and then popped, and then don’t remove from heat until you’ve had a peek underneath to check it’s nice and brown (the pancakes in the first picture were undercooked by my impatient daughter). Better to overcook slightly than undercook, I always say.
Serve with berries and vanilla yoghurt and drizzled with maple syrup.