Who’s a big fan of pancakes?
I lurvvvveeee them because you can have them at any time of day, savoury or sweet. I’m a total pancake crack addict and I don’t even use a recipe anymore to make them so I had to think a bit before putting this recipe together.
So I made sweet pancakes today (of course, how could you think otherwise).
This recipe is for just the pancakes. You can actually make it sweet or savoury with the topping you chose. Although you might want to omit the lemon zest and cinnamon if it doesn’t go so nicely with your savoury ingredients. For Gluten free, use Gluten free powder and baking powder. For the milk, you can use soya or lactose free.
I kept the calories to a minimum here so no need to worry about squeezing into your jeans.
Here goes, let’s get flippin….
All you need to make about 6 pancakes:
230g of self-raising flour
300ml (130) of semi skimmed milk
1tsp of baking powder
1tsp of brown sugar
1tsp of cinnamon
a pinch of salt
a couple of vanilla flavour drops
1/2 lemon for the zest
To serve: Creme fraiche or sour cream, maple syrup
a drizzle of sunflower oil
To keep pancakes warm, turn oven on to 100 degree celsius.
Add the flour, sugar, baking powder, cinnamon, salt into a large bowl, give them a quick mix using a wooden spoon and make a well in the centre. Good idea to sieve the flour to give it a lighter texture.
Crack the egg and whisk using an electric mix until all the ingredients are mixed well.
Grate the lemon zest and add in. Add your vanilla drops.
Then gradually pour the milk in bit by bit, whisking at the same time to give a smooth mixture.
Now this is the important bit…
Take a large soup serving spoon and spoon the mixture in the air for about a minute. This adds air to the mixture, giving it a fluffy texture.
Put a drizzle of oil into a large frying pan on a medium heat.
Fill a three large soup serving spoon with the pancake mix and spread over the pan (pan is about 15cm in diameter). Smaller pans are much better to get small thick pancakes. Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes.
Slide them onto a baking tray and put in the oven to keep warm.
Once you have made all of the pancakes, divide them between your plates. I like to pile the pancakes high, add bananas on top and then drizzle with the maple syrup and serve with a generous amount of crème fraiche. You can of course add blueberries, strawberries (my fav), pears or any other fruit that takes your fancy.
And there you have it!
Better start eating it now, the creme fraiche is slowly migrating downwards.
Happy pancake day London!