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Recipe – Pancakes

I love weekend mornings. For Piglet and I they are very similar to weekday mornings…. except Daddy is home. They tend to be more lazy and I like to make a big breakfast on at least one of the days. Jonathan likes a fry up, but for me pancakes is the winner every time.

This weekend was no different, and on Saturday I was starting to prepare the batter when Jonny got out of bed. We sat in front of the TV in our pjs eating them. My dad dropped past to give us something and even he popped in for one.

Pancake Recipe | This is our family recipe for American style pancakes - or drop scones as we used to call them. Big and fluffy, these scotch pancakes make a delicious breakfast with bacon and syrup. A delicious weekend treat! http://oddhogg.com

This recipe is one I have been making since I was a child (with my mum’s help of course). As I got older I had been known to get up early and make the batter, so as soon as she was awake my mum could fry them up for us. I’ve made them so many times that, to me, it is quick and easy and I can do it without really thinking about it. The measurements are all imperial, as thats the way my mother taught it to me, and I think that just adds to the charm and have never bothered to learn it any other way.

This recipe makes quite a big batch – we used it for our family of 5.

Ingredients

  • 1lb self raising flour
  • 4oz caster sugar
  • baking powder (I won’t lie – I’m not sure exactly how much. Usually a decent heaped teaspoon maybe?)
  • 1pint milk
  • 4 eggs

Method

    1. If you can be bothered, sieve your flour. If you can’t be bothered, put it in a bowl and whisk it a bit! Add the caster sugar and baking powder and mix.
    2. In a separate bowl, combine the milk and eggs and beat them.
    3. Create a well in the centre of your dry mixture and slowly pour in some of the wet mixture. Start to stir in the centre, adding more wet mixture as it is needed. There is no need to scrape from the edge immediately. This way if combining the mixture may take a bit longer but it prevents lumps forming and keeps it smooth.
    4. Heat a frying pack and rub the surface with a small amount of oil. You can create the pancakes in any size you like, simply dollop the mixture into the pan. When they start to bubble you should flip them over. Careful not to have the heat up too high or they will burn on the bottom before they are cooked in the middle. Tip – We put a clean tea towel on a plate and put the cooked pancakes in the middle and cover them to keep them warm while you cook the rest.

Serving

This is the fun part! Here are a few serving suggestions:

  • Butter – this is Jonathan’s topping of choice. Simple but delicious!
  • Bacon and Maple Syrup – my favourite! Fry up some bacon when you’re nearly finished frying the pancakes. If you’re really lucky, your mum will go to America and bring you back some Aunt Jemima’s syrup specially for your pancakes 😛
  • Red Berries – Some chopped strawberries and raspberries on the side is extra tasty if you’re wanting to add some more fruit to your diet or pretend this breakfast is health
  • Blueberry Pancakes – when you drop the batter into the frying pan pop a few blueberries in to make blueberry pancakes.
  • Chocolate Chip Pancakes – same was with the blueberry pancakes, but with chocolate chips. For those days when all pretence of health goes out the window!

 

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