“I don’t have to tell you I love you. I fed you pancakes.”
― Kathleen Flinn, Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family
We love pancakes here at The Old Stables. We love waffles too but today is all about the pancake as it is Shrove Tuesday!
My recipe has been passed down from my Mum who often treated our family to pancakes on a weekend or whenever we begged for them. It’s a great unadulterated recipe for beautiful fluffy pancakes – enjoy!
Nana Bev’s Fluffy Pancakes
Ingredients (apologies for not being in metric!)
1 1/4 Cups Self-Rising Flour
1 Tbsp sugar
1/4 Tsp salt
3 Tsp baking powder
1 Cup milk
1 Beaten egg
2 Tbsp. sunflower oil
Add dry ingredients to your bowl and mix together. Add wet ingredients into your dry ingredients (don’t over mix – I use a fork to combine it all together) and leave to sit for 10 minutes or so (don’t skip this step!). Heat your pan and brush with a little melted butter. I use 2-3 Tbsp batter for each pancake. Wait for the bubbles to appear on the surface of the pancake and flip – cook on the other side until golden and that’s it! If you’re a worrier about the pancakes being cooked through, my secret is to use a cake tester – it should come out without any batter on it 🙂
We think they’re best served with a few blueberries or blackberries, a good dollop of butter, some crispy bacon and lots of maple syrup!