Pancakes and Berries
Ingredients
Dry Ingredients
- 225 g self-raising flour
- 40 g sugar
- 1 tsp salt
Wet Ingredients
- 225 ml milk
- 2 XL eggs
- 60 g melted butter
- 1 tsp vanilla extract optional
Instructions
- Add the flour, salt and sugar to a bowl and whisk to ensure an even mix
- Add the milk to a mixing bowl and crack in the eggs and vanilla extract, whisk then add the melted butter and continue to whisk until evenly mixed
- Add the wet ingredients to the dry ingredients and mix to a smooth batter.
- In a medium non-stick pan add some oil of your choice to lightly coat the bottom and place on medium heat. Add 1/4 cup of batter to the pan and repeat for as many can fit in your pan. When you see little bubbles appearing on the surface of the pancakes, they are ready to be flipped. This does take a bit of practice to land them back in the space they vacated instead of on top of their neighbour. The most important thing is to have fun. Let the kids practice too, it's a cheap way to have fun and no matter what the shape they will still be delicious.
- The yield is about 16 pancakes which will serve a family of 4.
- Tip Alert - Let the batter rest for about 30 mins. This allows the flour to absorb the liquid and makes light fluffy pancakes. If you are in a hurry go ahead, they will still be deliciously tasty.
Notes
Here are a few suggestions on a variation between savoury and sweet
Omit the sugar and add 1 tsp curry powder and a cup of sweetcorn
Add spring onions and make smaller bite size pancakes - top with cream cheese and salmon and caviar - only joking about the caviar, add black sesame seeds for drama
Add fresh chopped dill or any herb about a 1/4 cup depending on how intense you want the flavour
The possibilities are endless once you master the basic pancake recipe