Don’t you just love pancakes!
Did you know the same mix can make Yorkshire Puddings – very tasty with a Roast Dinner.
They are quick and easy to make and this recipe will make 4-6 large pancakes (it depends on how thick you like them – and how big your frying pan is).
I usually make large pancakes that fill the whole pan. You can of course make 2 or 3 smaller ones if you prefer.
Pancakes are a very popular breakfast choice at my house. The smell of pancakes wafting up the stairs, first thing in the morning, is the best way I know of getting two teenage boys out of bed 🙂
How to Make Pancakes
To keep things simple I use a cup measure for this how to make pancakes recipe. The cup should hold approx 250 ml/8 fl oz of liquid.
How to Make Pancakes – Ingredients
- 2 Cups of milk – I use soy
- 1 and a half Cups plain flour
- Two Eggs
- Table Spoon oil – I use Olive Oil
- Extra oil for cooking in fry pan
Pancakes
How to Make Pancakes – Method
- Put all ingredients in a screw top jar or plastic container and shake vigorously until smooth
- Alternatively, put ingredients in a bowl and whisk until smooth
- Heat extra oil in fry pan
- Once oil is hot, add enough pancake mixture to spread evenly over base of pan
- Cook over moderately high heat until crisp and browned on under-side
- Optional – toss pancake over to cook other side (like they do on Shrove Tuesday) – easier with a smaller pan
- Alternatively, flip over with a fish slice (safer, but not as much fun)
- Cook on other side then serve
Tossing Pancakes
Serving Suggestions and Handy Hints
Don’t think pancakes are only for breakfast, they make a lovely dessert too!
- With sugar and lemon (traditional)
- With honey (my younger boy’s choice)
- With honey and banana (my older boy’s choice)
- With maple syrup
- With strawberries and cream
- With strawberries, ice-cream and chocolate sauce – and cream!
- Eat pancakes flat or rolled up
- Left over mix can be stored in the fridge for a couple of days
- If the mixture is a bit thin, add more flour
- If the mixture is a bit thick, add more milk/soy
Give pancakes a try and let me know how you get on.
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Jan Littlehales
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Yummo, can’t wait to try this recipe. Like the fact it is ready in 10 minutes. Am too hungry in the morning to wait.
Thanks for comment Matt – breakfast is the most important meal of the day, so it’s good that you’re hungry!
Love pancakes, usual every second Sunday. Being married to a Dutch woman they think they have the monopoly on how to make them. Jan I noticed you don’t add salt or sugar, but then that is a personnal preference, as with the milk, I love them thin as possible which mean more milk to get them to thin out.
Thanks for your comment Romelio.
Another reader mentioned no salt. I must admit to hardly ever adding salt when I’m cooking. Like you say, it’s a personal preference and can always be added later.
these were some of the best pancakes ive ever had, they were very quick and easy to make and great with or without topping.
I find its quicker to use butter rather than oil, as it heats and melts much quicker!!
🙂
Hi Elle,
Thanks for commenting. Yes, butter is a really nice alternative, although I do find myself using it less and less these days because of the high saturated fat content.
Hi Cairn,
Glad you enjoyed them 🙂 thanks for commenting.
Jan x
For those who are looking to make pancakes without using white flour, I find buckwheat flour is a real good alternative. It can be a bit more dense than white flour, so you may need to add a bit more milk for smooth and light consistency.
Hi Jan, try them with brie and ham too for lunch! yummy… looking forward to them with sugar and lemon tonight for Shrove Tuesday though x
Hi Lauren,
With brie and ham sounds delicious. Hope the boys enjoyed them with sugar and lemon for Shrove Tuesday 🙂
Hi Lynnette,
Thanks for the suggestion to use buckwheat. I haven’t ever tried it – so maybe I’ll give it a go some time.