Do you ever wake up, ponder what to have for breakfast and quickly decide that your ordinary choice isn’t going to cut it? Toast, cereal, eggs – none of them entice you, and then it hits: Pancakes! Soft, fluffy, warm, round thingamywhatsits from heaven, just waiting for you to smother them with whatever you desire. They want you to eat them. They really do.
Today was one of those days for me.
I managed to wait just long enough to take this photo before devouring the stack.
On my year long local food adventure I’ve realised that I talk to a lot of people about food. It’s pretty cool if you’re a food nerd like me – you get to delve into what makes people tick food-wise. One of the many things that I’ve discovered is that universally people love pancakes, and people normally fit into one of two groups: Group A pancakers have a recipe – quite often secretly guarded – that they know which makes the best ones ever; and Group B pancakers make them from those jug things where you add milk and shake. I’m sure they come out great, but my experience with jugcakes has always been disappointing. The batter just doesn’t behave like it should.
Thankfully, the exceptionally knowledgeable foodie and sweet tooth Sorrel of First Aid Food and I worked tirelessly a couple of years ago in the hope of figuring out the best pancake recipe possible with the addition of not having a gazillion ingredients. It had to be tasty and doable on a Sunday morning without too much brain work. And by jove, we did it! Because we’re nice and actually reckon food should be for the sharing, the recipe is available just below.
Hotcakes/Pancakes/Fluffy Round Things from Heaven
- 1 cup self raising flour*
- 1tsp baking powder
- 1/4 cup sugar
- 2 eggs
- 60g butter, melted**
- 1 cup milk
- 1tsp vanilla extract
- 1 pinch salt
- Pop the milk into a container that will hold all the ingredients. Add everything else except the butter and mix with a stick blender/whisk until it’s all battery and delicious. No lumps allowed!
- Add the melted butter. Keep on mixing until it is incorporated completely.
- Pour some batter into a slightly greased pan on lowish to moderate heat. Wait for some bubbles to form***, flip, wait a bit longer and flip it onto a plate.
- Repeat until there’s no batter. Enjoy the frankenpancake that is the last dregs from the bowl.
- Smother the pancakes with whatever topping you have/desire. Enjoy – preferably with family and/or friends, although I enjoyed mine with Rufus the dog this morning. He loooooves pancakes.
* You can use plain flour (like I did this morning) – just add 1tsp baking powder per cup of flour.
** Pro-Tip (from watching my mum make them ever since I was knee-high to a grasshopper): Pop the butter in the pan you’re going to cook the pancakes in and melt it. When you pour it out, mop up most of the remaining butter in the pan with some paper towel and keep it to wipe over the pan when you need some more buttery action whilst cooking.
*** Ok, here’s where I start getting all weird and Mr Miyagi on you. I can’t tell you exactly when to flip the pancake because every single batch will be slightly different. What I recommend you do is read the batter – test it a couple of times until you get a feeling for the perfect zen-like moment of colour and cookedness. You got this. I have faith in you.