The beauty about pancakes is that they can be eaten with any type of savoury or sweet topping one pleases! From syrup, sugar and lemon, blueberries and whipped cream, strawberries or bananas and Nutella to bacon, salmon, cheese, mushrooms and tomatoes. When I was visiting some friends in Toronto they introduced me to Aunt Jemima pancake mix which is so easy to use and makes the perfect pancakes. Every time I visited I always brought back with me a couple of boxes and when I would run out I would order them from Amazon. One time that I had run out and didn’t order one in time I tried to find an easy pancake recipe that would remind me of these ones. I found a couple which I alternate depending on how thick I want them. The first recipe is for thicker ones and the second is for slimmer ones. Both are very easy and quick to make and I use them for breakfasts, lunches or snacking.

 

Fluffy pancake recipe:

  • 135g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

With the mixer whisk, but not beat intensely, the milk and the egg and then add the melted butter. In a separate bowl mix the flour, baking powder, salt and caster sugar. Combine the two mixtures and with the mixer continue beating until they combine.

Place a non-stick frying pan on a medium heat stove and let it come to a good temperature. Pour a bit of butter just to cover the surface when melted. Pour about 1/4 or 1/3 of a cup of the batter each time and wait until it begins to bubble. Once the bubbles are burst turn it over and continue cooking until ready. Repeat the process, stack and serve with the toping of your choice.

Thinner pancake recipe:

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying

With the mixer whisk all the ingredients until it’s a smooth batter.

Place a non-stick frying pan on a medium heat stove and let it come to a good temperature. Pour a bit of butter just to cover the surface when melted. Pour about 1/4 or 1/3 of a cup of the batter each time and wait until it begins to bubble. Once the top of the pancake has dried turn it over and continue cooking until ready. Repeat the process, stack and serve with the toping of your choice.