Homemade Pancakes are a great way to start the day no matter if it be breakfast or brunch. They certainly can’t be beaten for feeding a crowd or for making breakfast in bed. Lets face it, kids love them too.
But…hands up, come on now, how many of you buy pancake mix?
Yes, I thought so.
Well stop it. You don’t need to. Homemade Pancakes mix is easy to make and tastes so much better made by you.
Make Homemade Pancake Mix
You can make the dry mix and add the liquids whenever yo want.
Homemade pancakes can be very healthy option. They don’t always need to be stacked either.
I am going to give you a completely foolproof recipe and a few ways to jazz it up. With that recipe in hand all you need to practise is the cooking.
There are lots of ways to make pancakes, but this recipe is very straight forward and simple, no separating eggs, no buttermilk – no tricks. It is also very long lasting. That means you can make a batch and keep the mix in an airtight container in the fridge for a couple of days.
Now I am not saying that this is the only wonderful recipe. There are other fantastic ones that I use like my Coconut Caramel Banana Pancakes or Gluten free Banana Pancakes. But it is easy and quick as shaking up a bottle. One of my favourite recipes is a Jamie Oliver Pancake recipe. These are light and so good but you will have to separate eggs and beat things and that is not what we are wanting here.
So give this recipe a try and let me know how yours turn out.
9 things to remember when making homemade pancakes
- Always thoroughly mix the dry ingredients
- A non stick pan makes cooking pancakes easier
- Pancakes are like a kind of bread but cooked in a pan so they need plenty of leavening ( baking powder, soda, eggs, vinegar)
- Temperature is a major factor in the success of your pancakes. During cooking you will need to adjust the temperature up and down until it is just right. Slow and steady cooking results in the fluffiest pancakes. If the pan is too hot they will brown very quickly before the have a chance to rise and cook inside. Be prepared to waste the first one or two while you get the temperature right.
- Warm the pan first before adding oil or butter. Once hot add the pancake and start to play around with the temperature if needed.
- Use a nice fine egg slice. A thick one or one that has been melted on the tip will make it very hard to flip a neat pancake. Its worth buying a good quality fine metal spatula (egg flip or BBQ spatula)
- Let your pancake bubble quite a lot then run the spatula around the edges and underneath to loosen before trying to flip. It’s like cooking a steak, dont poke and prod an try to turn lots of times.
- Don’t over beat or over stir your pancake mix. Just combine and that’s enough
- If your mixture is VERY thin, that’s how you should expect your finished pancake to be too.
Do you know why it’s best to let your mixture sit?
The mixture will rest and relax all those proteins that have been worked up while mixing. That means a fluffier, lighter result.
Secondly the flour keeps absorbing liquid making the mixture thicker and creamier over time
Do not worry though if you need to cook it straight away. That’s just the way it goes sometimes. It will be perfect every time.
AND VIDEO……………….. Home Made Pancakes
- 300 gm plain flour (2 cups)
- 60 gm sugar, fine ( 4 tablespoons)
- 2 teaspoons baking powder
- 2 teaspoons baking soda[/b]
- 400 ml milk (1¾ cups)
- 2 large eggs
- 60 ml oil (1/4 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar (white)
- Oil spray or butter. Your choice
- Put the dry ingredients into a bowl (big enough to hold ALL the ingredients) and whisk together.
- Put the wet ingredients into a bowl and whisk together.
- Pour the wet ingredients over the dry and gently mix together till just combined and there are no dry lumps.
- It is ready to use as is.
- Heat a non stick frypan. Add a spray of oil or a ½ teaspoon of butter and let it melt. The pan shouldn't smoke heavily. If it does turn it down a little. Add a small amount of mixture and see how quickly it forms bubbles and starts to brown underneath. (By starting with a small amount you can test the temperature).
- Ideally the pancake should be very bubbly. Loosen the edges and run the spatula underneath. Turn the pancake. It should be golden on the first side. Now turned it will rise a ittle and finish cooking on the second side. Flipping over 1 more time can ensure that all uncooked bits get finished.
- Now re-grease the pan and start again.
- Put your pancakes onto a plate and stack to keep warm. When all the mix is finished ( should make 6-8 large pancakes) Put the pancakes onto individual plates and decorate with fruit, nuts,seeds and syrup and serve with yoghurt, cream, mascapone, whipped ricotta or icecream!
2. To make ricotta pancakes. Make the mixture and add 150 gm drained ricotta, crumbled or broken up and stirred through
3. To make Chocolate pancakes. Use 225 gm (1½ cups) flour and 75 gm (1/2 cup) dark cocoa and follow the recipe above.