Sunday, February 13, 2011

Recipe Share -Sunday Pancakes

Alternative Post Title: Too good not to be shared :)

So both boys are out of the house this morning, so we girls decided we would have a pancake breakfast!

I don't know about you, but I love a good pancake. But for me it has to be light, fluffy, piping hot and melt in your mouth and at least a centimeter and a half high. Do you know how hard it is to get a GOOD pancake when out for breakfast? Most places I have been to they end up being rubbery, flat, cold and good for nothing but Frisbee frankly!

Well, no more! Put down that "Shake'n'Pour" because I have the mother of all pancake recipes. I found this probably eight or nine years ago and I can honestly say that I have never ordered pancakes form a breakfast menu again! (Except for twice from the Pancake Parlour while on holidays. And let's face it, if an establishment specialises in pancakes we can pretty much guarantee that they are going to be good. 

The reason I have never again ordered pancakes from a breakfast menu or buffet? While I am perusing the menu I am thinking to myself "Don't do it, you know you're going to be disappointed, it doesn't matter how good they claim to be - you know yours are better!"  and so I move on to Eggs Benedict or the pastry basket!

Yes this recipe really is that good!

Sunday Pancakes


  • Dry Ingredients
    • ¾ cup plain (all-purpose) flour, (cake flour is excellent!)
    • ¾ cup plain wholemeal flour
    • 1 tablespoon sugar, heaped
    • 1 tablespoon baking powder, heaped
    • pinch salt
  • Wet Ingredients
    • cups milk
    • 1 egg
    • 2 teaspoons vanlla extract
    • 2 egg yolks, from separated eggs
    • 2 egg whites, beaten stiff
    • unsalted butter and oil for frying
  • For Serving
    • Maple Syrup, best quality
    • cream
    • butter
    • icecream
    • jam
    • cinnamon sugar
Sift (or whisk) the dry ingredients into a bowl.
Combine the wet ingredients
Whisk the wet ingredients into the dry until just combined.
Gently fold the egg whites into the batter.
Place a large frying pan/skillet over a low heat. Heat until the pan is hot enough so that droplets of water "dance" for a second or two.
Add a teaspoon each of butter and oil to the pan and swirl around until meted
Pour in half ladle sized portions an when bubbles rise to the top, flip and cook for a further 30-60 seconds.
I like to keep a baking dish covered with foil in the oven on the "keep warm" setting. Pop the cooked pancakes in here to stay warm until all the batter has been cooked.
Serve in stacks with butter, maple syrup, fresh seasonal fruit, cream, icecream, jam or cinnamon sugar (or all of the above!). Makes 12-14 10cm diameter pancakes

(Serves 4-6)

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But don't take my word for it. The proof is in the eating as they say

1 comment:

Anonymous said...

flat and rubbery pancakes? My speciality! Seperating eggs, etc etc seems like a lot of hard work for a lazy cook like me but i'm gonna try these Pip!