Ingredients
For Classic Pancakes
- 250 g self-rising flour
- 30 g sugar
- 500 ml skimmed milk
- 3 Omega-3 eggs
- 25 g melted Benecol or butter
- Pinch of salt
For Vanilla Pancakes
- 120-200 g pastry flour
- 30 g sugar
- Pulp of 1 vanilla bean
- 450-500 ml skimmed milk
- 2-3 eggs
- 40-75 g melted butter or arachid oil
- Pinch of salt
Method
Start by mixing the flour and salt in a bowl. Gradually add in the milk, sugar, and eggs into the melted butter, stirring with a wooden spoon until you have a smooth batter. For extra smoothness, blend the mixture or sift it through a sieve. Let the batter rest in the fridge for 20 minutes.
Once rested, heat a pan and melt a small knob of butter evenly across the base. Pour one ladle of batter into the pan, swirling to cover the base. Wait until the bottom is golden brown before using a spatula to flip the pancake and cook the other side.
Once the edges become crispy, remove from the pan and repeat the process. Enjoy your fresh pancakes warm!
Tips & Tricks
- Use a fondue fork with a potato to spread a light layer of oil across the pan for crispier pancakes.
- Mixing the batter in a blender ensures no lumps and a perfect consistency.
- Always let your batter rest; it’s a key step for achieving fluffy pancakes.
Variations
Give your pancakes a twist by adding a teaspoon of cinnamon or substituting half the milk with coconut milk for a tropical flavor. You can also try sprinkling chocolate chips into the batter for a sweet surprise.
These irresistible pancakes are perfect for every occasion, whether it’s a lazy Sunday breakfast or a special weekend treat for the family. Try them out and share your pancake masterpieces with friends and family!