Pancakes, or as my gran used to call them, crumpets, hold a special place in my heart. Whip up this easy, flop-proof fluffy pancake recipe for a delightful breakfast or an afternoon teatime snack. You can even simplify it by blending the batter and pouring it straight into the pan, minimising cleanup.
INGREDIENTS
- 2 Tbsp Vegetable Oil
- 2 Tbsp Sugar (Brown or White)
- 2 Eggs
- 1 Tsp Vanilla Essence
- 1 Heaped Tbsp (Full Cream Double Fat or Greek Yoghurt) Optional
- 2 Cups Self-Rising Flour
- 2 Cups Milk
METHOD
- Whisk vegetable oil, sugar, and eggs in a bowl for 1 minute until well incorporated.
- Add vanilla essence, milk, and optional yoghurt. Mix until smooth.
- Add sifted self-rising flour and mix until well combined, aiming for a smooth and silky pancake batter.
- Spray a pan with cooking spray and ladle the pancake batter in one at a time. You should be able to add about 3-4 ladles depending on your pan size.
- Shape pancakes as desired, wait for bubbles to appear on 3/4 of the surface, then flip and cook for about 30 seconds on the other side.
- Remove from the pan and place on a paper towel.
- Stack them up and serve warm.
TIPS
- Fluffy Pancakes: Double fat yoghurt keeps the pancakes soft and fluffy.
- Storing Pancakes: Store in an airtight container for up to 3 days. They also freeze well. The batter can be refrigerated for the next day or frozen.
- Perfect Batter Balance: Achieve the ideal batter consistency – smooth but not too thin. Adjust with more flour or liquid if needed.
- Hot Griddle Action: Preheat your pan well. Test a small pancake first to get the temperature just right.
- Non-Stick Magic: Use a non-stick surface or a well-seasoned cast-iron pan to avoid pancake-sticking drama.
- Flipping Technique: Wait for bubbles to pop before flipping – it’s like a pancake whisper, signalling it’s ready.