“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.” Julia Child
Pancakes are one of my favourite indulgent breakfasts. Having lived abroad for long, I’ve picked up a knack for sweet items in the A.M. like chocolate croissants, sweet tea or coffee and anything that has maple syrup, fruits, chocolate and flaky bread! And eggs!
This pancake recipe is so incredibly easy, eggless and quick – I have made this batter as willingly at 1 a.m. as I have at 9 a.m. – it really is that hassle-free!
And thanks to Pablo – this has dominated the breakfast scene for a while! Along with Mango Pina Colada Overnight Oats! I used the Strawberry & Chia Seed Butter as a topping option this morning – and it tasted wonderful, with some good maple syrup.
This recipe makes for wonderful fluffy pancakes, and the batter stays well in an airtight container for a couple of days. Just add a few spoons of milk to loosen up the batter.
A pancake is really quite simple, but there are a few pointers to make a perfect one:
The pan must be extremely hot before you brush on the butter. The butter should melt instantly and coat the entire pan. Immediately pour the batter and spread – the batter rises slightly so pour the batter accordingly.
I have a pan with 4 circular provisions to make mini pancakes – which is ideal when serving a big table. They also look cute!
Once you pour the batter, tiny bubbles will start popping up – this is a good sign. After 3 minutes or so, flip the pancake to the other side and let cook for another 3 minutes.
Now, I am no Cordon Bleu chef, and I use two wooden spatulas to flip the pancakes, however, if you’re brave enough, you are supposed to edge the sides of the pancakes with a spatula, shift it to the edge of the pan, tilt the pan and say a small prayer and attempt to flip it in the air. GOOD LUCK!
This is a basic pancake recipe to which you can add some cocoa powder, cinnamon or chia seeds to the batter. You can add some diced mango, blueberries, chocolate chips, bananas, or strawberries to the batter as well for a variety.
Serve the pancakes with maple syrup, honey, butter, flavoured butter, jams, fruit coulis, or Nutella.
Serves Yields: 12 mini pancakes | Prep Time: 15 mins | Cook Time: 10 mins
- 1 ¼ cup flour
- 1 cup milk
- 1 tbsp baking powder
- 2 tbsp oil
- 1 ½ tbsp sugar
- 1 tsp vanilla
- ¼ tsp salt
- 2 tbsp water at room temperature
- To Cook:
- Butter for the pan
- To Serve:
- Butter, Whipped cream, Maple Syrup, Fruit Compote, Nutella, Flavoured Butter, Honey, Fresh Fruits, Chocolate Chips
- Sift the dry ingredients and mix together.
- Mix the wet ingredients with a whisk.
- Add the dry ingredients to the wet and whisk to remove any lumps.
- Add a few drops of more milk if the batter is too thick for your liking.
- If you want to add any additional toppings such as chocolate chips or fresh fruits, add it in now.
- Let the batter rest for 5 minutes.
- Heat a non-stick pan on high heat.
- Brush some butter with a silicon brush.
- Pour a few spoons of the batter to create a filled circle.
- Flip to the other side after 2-3 minutes.
- Cook for another 2-3 minutes.
- Serve warm with your favoured condiments.
- NOTES: It is essential to add the dry ingredients to the wet ones and not the other one around. This batter stays well for a day or two in an airtight container in the fridge. Add some milk to loosen up the batter.