Pancakes that will be an instant family favourite.
Making pancakes together is a great activity. How many times have we all enjoyed then sitting down and loading them up with our favourite toppings. It’s something you can do with kids of all ages. They love mixing, measuring and whisking. It’s fun to watch their faces when the first bubble appear on them as they cook. And how many times have we all tried to get the perfect technique for flipping them. Have you noticed that the first one is usually a bit of a flop? That’s quite normal. But it still tastes great, so don’t waste it!
It’s good to take it in turns to cook them too. After all, you don’t want to miss out because you’ve flipped and cooked them only jut fast enough to feed the hungry hordes! I think the secret is to cook them and stack them (see the photo above), and then sit down all together. Much nicer!
Pancakes and their toppings!
Everybody has a favourite topping. Some like fruit, cream and ice cream. Others like maple syrup and whipped cream. And then there’s all those amazing fruit sauces! The list just goes on. My late mother used to like hers really simply. She’d squeeze orange juice on them, dust them with a bit of cater sugar and roll them up! We could never convince her to try anything else! One of my sons loves them stacked with everything, to the point they look very precarious! And then the trick is for him to eat them without the whole lot toppling over.
About the recipe.
You will notice with this recipe that I separate the eggs. If you want to take out that step, then that’s fine. The pancakes will be flatter, but still taste amazing. And you could then thin the batter down a little and make larger, thinner ones for rolling up. (like my mother did all the time). However, once I made them with the egg whites whipped, there was no going back. I found it’s really worth the extra effort. And for Mother’s Day – definitely a little bit special! If you want to make them savoury, then leave out the caster sugar. Pop in a pinch of salt, and maybe some pepper. Once, I actually made them with some fresh minced chilli. That was amazing to have layered with some Mexican bolognese.
There’s also a Gluten Free version which is in my Fresh and Gluten Free book (easy to download right here) The book is packed with 60 great recipes that don’t use special ingredients that are expensive.
And yes, I found a heart shaped cookie cutter. With a tiny bit of spray oil between each pancake, I made them for Mother’s Day just to be a bit extra special.
- mixing bowl x 2
- hand held beaters
- non-stick fry pan
- 2 cup self raising flour
- 2 cups milk use almond or coconut milk if needed
- 2 eggs separated
- 1/4 cup caster sugar
- 1 tspn baking powder
- 30 g melted butter
- Whisk the egg yolks and milk together.
- Gradually add in the flour and sugar, making sure there are no lumps. Whisk in the melted butter.
- Beat the egg whites until soft peaks form, and then gently fold into the batter, making sure it's well incorporated, but not losing the air out of them.
- Heat the non-stick pan and add a small amount of oil, just to lightly grease the surface.
- Pour 1/4 cup of batter into the pan. Wait until the bubbles just start to appear on the surface and gently and carefully flip over to cook the other side for about 30 seconds. Don't be tempted to turn the pan up too high, as they will burn before the fluffy middle cooks and sets.
- Repeat with remaining batter.
What is your favourite pancake topping?
Leave a comment about which is your favourite topping. Or share a photo on our Facebook page!