Sweet and Simple Pancakes 🥞
There’s a million ways to make a pancake and all of them taste great, but in my opinion simplicity is key here.
Growing up, my Nan would always come to our house on pancake day to make us pancakes in the evening. Usually she’d prepare the batter earlier in the day across the road in her own kitchen but when we grew up she would start doing it with us in the evening.
There’s not much to it, the important part is keeping it simple! This is probably why I like simple dishes to be honest 🙂
I’m usually a very precise person but there are no measurements for this one either, you just have to go along with it. Now prepare to eat wayyyyy to much sugar 🤪
Sweet and Simple Pancakes 🥞
There’s a million ways to make a pancake and all of them taste great, but in my opinion simplicity is key here.
Growing up, my Nan would always come to our house on pancake day to make us pancakes in the evening. Usually she’d prepare the batter earlier in the day across the road in her own kitchen but when we grew up she would start doing it with us in the evening.
There’s not much to it, the important part is keeping it simple! This is probably why I like simple dishes to be honest 🙂
I’m usually a very precise person but there are no measurements for this one either, you just have to go along with it. Now prepare to eat wayyyyy to much sugar 🤪
Cooking Instructions
- 1
First things first is preparing the batter. Break the egg into a mixing bowl and add some flour.
- 2
Using a whisk, begin mixing the flour and the egg.
Then incrementally add small amounts of milk and then flour to gradually work towards a runny but not so runny mixture.
Getting the consistency right is a bit tricky but you’re aiming for what you can see in the video below.
We want it to drip off the back of the spoon without sticking much.
- 3
Don’t worry if you don’t get it right initially, it can take a few attempts. If you feel like it’s wrong after your first attempt in the pan then revisit with more flour or milk to get it right.
- 4
Once you’re happy, leave the mix to sit for a little bit. Prepare the toppings by slicing the lemon and having the sugar ready.
I like to get the seeds out of the lemon wedges as well to minimise disruption when the time comes to eat 😆
If you’re eating alone, it’s best done as you’re cooking the next one so saving time is key 🔑
- 5
Bring a good nonstick pan to a medium ish temperature.
Once warmed, add a tiny dot of oil
- 6
Spoon the mix into the center of the pan using a circular motion and then spread it out by tilting the pan.
If it’s not so easy to spread the mix, the pan might be a bit too hot or the mix might be too thick so consider readjusting before the next one
- 7
Leave it initially but using a spatula gently unstick the batter from around the edges. If the heat is just right, it should loosen up as the batter cooks so that you can slide it around by moving the pan. You might need to prod it a little though
- 8
After a little while, the mix should have dried out on top. Make sure that the pancake isn’t stuck and go ahead and flip it!
If it’s not slightly browned yet, just flip it back over again and cook it a little longer
- 9
Once cooked on the other side too, transfer it over to a plate and start preparing the pan for the next one (add a little more oil if you think you need it)
- 10
In between, go back to your cooked pancake and prep it for eating.. squeeze some lemon down the middle and add a generous serving of sugar and you’re good to go!
At this point, it doesn’t matter if the batter didn’t taste great anyway. Just add more sugar and you’ll never notice 🧠
- 11
Roll it up and enjoy!
Like I said, they’re best eaten fresh out of the pan so try not to wait too long
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