Who doesn’t love spending a Sunday morning whipping up some yummy pancakes and filling them with a variety of ingredients that leave you drooling? The best part is, pancakes can be savoury or sweet and completely depend on your preference, which is why we love them so much! Making pancakes can often be a hit or miss though, with a few flops every now and then. Try this basic pancake recipe and our tips for making perfect pancakes every single time!
By Taryn Wilson
MAKES 20 // COOKING TIME 30 min, plus 5 hours cooling time
1 cup flour
1 tsp sugar
¼ tsp salt
2 tbsp vegetable oil
1 tsp vanilla essence (optional)
2 cups milk
1. Sift flour, sugar and salt into a bowl. Add the eggs, oil and vanilla, and whisk until smooth. Gradually add the milk, whisking until the batter is lump-free.
2. Strain into a jug and refrigerate for at least 5 hours, or overnight.
3. Heat a pan and rub with butter, swirling to coat fully. Ladle a little bit of batter into the pan (you want to keep the pancakes as thin as possible).
4. Flip over once the edges are golden, then cook for another 30 seconds.
5. Serve with toppings of your choice.
1. Make sure you are using a good non-stick/well-greased pan.
2. Wait unitl the pan has fully heated up before you start pouring your mix in.
3. Use a ladle to measure out just enough mix for each pancake so that they are all the same size and thickness.
4. Swirl your batter around the pan as soon as you ladle it in to coat the whole bottom. If you want an even thinner pancake, pour out any extra batter once you have swirled.
5. Use a plastic/silicone spatula to carefully lift the edges of the pancake. Make sure the pancake is not stuck to the pan before flipping over.
6. And remember, no matter who you are, the first one always burns.
Recipe: Amerae Vercueil