I love weekend mornings. The rush of work, pre-school and nursery is gone and we can have a bit of a lie in. They tend to be more lazy and I like to make a big breakfast on at least one of the days. JHogg 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 JHogg got out of bed. We sat in front of the TV in our pjs eating them, the kids having chocolate spread, JHogg butter and I chose maple syrup. I struggle to have them with anything else these days.Jump to Recipe
Easy Pancake Recipe
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.
Can You Freeze Fresh Pancakes?
This recipe makes quite a big batch – we used it for our family of 5 when I was a kid. These days that is way too many for my small family, but I still often make it this way. It leaves me with plenty pancakes for the freezer. You can freeze pancakes by letting them fully cool and then playing in a bag, separated by a piece of paper between each pancake. That way when you want pancakes but don’t have the time to cook you can grab one straight from the freezer and reheat in the mircowave/toaster.
- 450 g Self Raising Flour
- 115 g Caster Sugar
- 1 tsp Baking Powder
- 550 ml Milk
- 4 Eggs
- If you can be bothered, sieve your flour. If you can’t be bothered, put it in a bowl and whisk it a bit to break up any lumps. Add the caster sugar and baking powder and mix.
- In a separate bowl, combine the milk and eggs and beat them.
- 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.
- 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.
Different Types Of Pancakes
The great thing about a simple pancakes recipe like this is that you can change it up to make as many different types of pancakes as you like. Make chocolate chip pancakes by dropping a couple of chocolate chips in to the pan once you have dropped in some batter. I prefer a semi-sweet chocolate chip as opposed to milk chocolate – but experiment and see what you like!
The same can be done with blueberries, just drop them in to the pancakes in the pan. That way you don’t have to do it for the whole batch and everyone can have them exactly how they like.
Pancake Serving Suggestions
This is the fun part! There are no rules for what to put on your pancakes, but 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 healthy