THOSE FABULOUS PANCAKES!



 

Remember Saturday mornings!  Pancakes on the street - maple syrup!
Big Breakfasts - long or short stacks!  Ah those were the days! You too can have them again!!

THOSE 'fabulous' PANCAKES - the secret to great pancakes is the ratio of
eggs:flour = i.e. 1 egg to 1 cup of flour -

and whisked well with the milk to aerate - will provide a lovely fluffy outcome

This mix is better if made the day before use and kept overnight in the refrigerator!  In fact for an even better, sour dough pancakes - keep for 2 days in the refrigerator, take out and beat up well and add a final dash of milk to thin the mix out if it thickens up - prior to cooking on the 2nd day!


Serves 6 to 8 - for a smaller number of serves halve the flour and use 3 eggs, then milk to make the necessary consistency (should be like think pouring cream consistency) - probably around 2/3 to 1 litre.

So to get started - put all the ingredients below into a mixing bowl, and gradually add the milk mixing with the electric beaters all the time.  If you have a bench top mixer use that at it is easier to pour in the milk if you are not holding beaters:

  • 5 cups of self raising flour
  • 5 eggs
  • 1 level teaspoon salt
  • 2 to 3 heaped tablespoons sugar, depending on your sweet tooth!
then gradually add
  • 1 1/2 litres of full cream milk - you can substitute buttermilk for a creamier pancake if you like!

When mixing - the mixture should be a thick pouring consistency.  If the mix is too stiff add a little more milk to make it smooth - no lumps and mix to the consistency so that the batter will run off the spoon into the pan.

COOKING THE PANCAKES:

  • Heat a pan or griddle until it is really hot - if it is not hot when the batter hits it the pancakes won't rise properly.
  • Spray oil the pan or if you really want to indulge melt a small amount of butter in the pan......!
  • Using a large cooking spoon drop spoonfuls of mix into the pan to form the size pancakes you would like.
  • Let the mix cook until the bubbles start to come through to the top of the pancake and then turn quickly with a spatula/egg slice.
  • As soon as they set on the under side, lift them out of the pan onto a warmed plate -
  • Top with small slice of butter, fruit (banana slices, blue berries, raspberries etc of you choice and plenty of maple syrup!
  • Dust with icing sugar - sifted from a hand sifter and serve while lovely and warm!
If you would like to make SUGAR AND LEMON CREPES - simply put a cup of the mix into a separate bowl and add milk until the mix is quite thin.


Heat your pan and pour some of the mix into onto the centre of the pan and smooth it out with the back of a large fat spoon until it is quite thin - or if you are quick you can rock the pan around to spread the mix.

Let the crepe cook on one side and then lift the edges with a flat flipper/slicer and gradually work around the pan - lifting all the edges - then flip the whole pancake over and let crisp on the other side.

When cooked slide onto a plate - dust with castor sugar and fresh lemon juice to your liking and roll up and eat while warm! mmmmmmmmmmm!