What’s the best thing about running out of cereal? Finding an alternative breakfast!! And what’s the best breakfast EVER? PANCAKES!
Also, good news for our Asian readers. While most cakey recipes involve oven, which are still not common in Asia, these are just made in a frying pan, so our lovely Asian readers can enjoy this traditional British and American favourite!
So, as I sit here currently stuffed with pancakes, here’s Amy’s pancake recipe!
While we’re at it, Dean Martin and Helen O’Connell discuss their breakfast plans with “How Do You Like Your Eggs In The Morning?”
What you’re going to need:
• 120ml Milk
• 150g Self-Raising Flower
• 3tbsp Sugar
• 1 Egg
• 2tbsp butter (melted)
• As much maple syrup as you like
• A few drops of cooking oil
• A frying pan
• A large mixing bowl or jug
• Smaller bowl
• Mixing spoon
• Flat spatula
• Whisk or fork
In the big bowl, mix the sugar and flour together. In the smaller bowl, beat the egg and then mix in the milk and melted butter until they’re well mixed.
Then pour the egg mixture into the flour mix and mix it together.
Make sure not to mix it too thoroughly, as you still want some small lumps to remain and you want to mix air into it, not beat it out.
While you mix, set a pan on a medium-high heat and put a little cooking oil in the pan.
Once it’s mixed enough (but not too much), set it aside until the pan is hot enough.
(The way I tell if the pan is ready to go is by dropping a tiny tiny amount of pancake mix into the middle of the pan and watching. If it forms a tiny pancake, then it’s ready!)
Pour a small ladle’s worth into the middle of the pan and let it cook.
Don’t be too hasty to flip it over. Wait until little bubbles form on the surface and then caaaaaaaarefully slide the spatula underneath and then REALLY caaaaarefully flip it over (being careful not to splash yourself with hot mix or oil).
Note: Avoid the temptation to flatten down the cooked side of the pancake with the spatula. A lot of people think that’ll help them cook faster, but it’ll only squish the air out of them, making them flatter and less fluffy.
Cook only one or two at a time, so they have space to expand and you’re less likely to burn them or yourself.
When they’re a light golden-y brown-y on both sides you can remove them from the pan, put them on a plate and keep cooking until you run out of mix!
Once you’ve finished them, you can top them with anything you like. My favourite is a little butter and a generous glug of maple syrup! Very traditional!
(Please remember, this is just a guideline and you should always take care when cooking. Use your sense and have fun safely!)