Pancakes, or flapjacks as I called them as a kid, have become a bit of a ‘thing’ around here. Such a versatile happy food that fits the bill for so many occasions. Yes we love them for breakfast – especially on relaxing Sunday mornings when there are no formal plans interrupting my passion for letting the routine roam free. But they’re also awesome in lunch-boxes, for after school snacks and even for when mummy forgets she has to take a plate thirty minutes before we leave. (Thank-you pancakes you saved the day again!!). I also like to make up batches of them to freeze in wrapped portion sizes. They unfreeze beautifully and can even be zapped in the microwave without damaging their taste or texture. You’ve gotta love that!
So today I’m sharing my favourite pancake recipe. It’s a corker, not only because it works every time, but also because it handles adaptations really well. Wholemeal flour, brown sugar, added fruit – it’s very forgiving for those of us who like to experiment.
3/4 cup of milk
2 tbls white vinegar
1 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp of salt
1 egg – whisked
Pour vinegar into milk and set aside
Mix all dry ingredients in a mixing bowl
Add whisked egg and milk into the butter and stir to combine
Pour wet ingredients into dry and mix well.
Set aside for up to 30 minutes (or how ever long you’ve got before the kids start driving you up the wall while they wait patiently!)
Cook in a hot pan.
The other thing I love about pancakes that they are so easy to dress up to suit your needs. Devonshire pancakes (jam and whipped cream) are perfect for an easy dessert. The kids love them with fruit faces and Nutella – any old-time of the day. And if you want to go all fancy pants you can attack them with some samon, cream cheese and dill. Perfecto.
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