16th February 2015 Helen 5Comment

Perfect PancakesCredit where credit is due. My husband – as voted for by the punters, is chief pancake maker around these parts. We use this really, really easy pancake recipe and it never lets us down. It’s quite healthyand comes in very handy when a small person is feeling poorly, on a Sunday morning or for Pancake Tuesday!

I’ve been prone to a good old rant about how the pancake cook gets left at the hob slaving away while everyone else tucks into their pancakes, and always hated the fact the oven dries out the first ones off the pan while keeping them warm. Last year himself read about this great trick for keeping the pancakes warm while you’re cooking up the rest of the batch. So now we all get to tuck in at the same time and the biggest whinge is about who gets the last one in the stack.

Here’s the recipe and the super handy trick for keeping them warm.  Just serve with any or all of the usual – bacon and maple syrup; berries; banana and Nutella; or my personal favourite, yoghurt and fruit. They’re delish.

Perfect Pancake Recipe
Print Recipe
The prefect recipe for light, healthy pancakes - with a great tip for keeping a stack warm without drying them out
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Perfect Pancake Recipe
Print Recipe
The prefect recipe for light, healthy pancakes - with a great tip for keeping a stack warm without drying them out
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time Passive Time
2 minutes each 5 minutes
Ingredients
Servings: servings
Instructions
  1. First set up a kind of water bath. Sit a pyrex dish on top of a saucepan half-filled with water. Bring to the boil over a medium heat and reduce the heat. Cover with a lid.
  2. Mix all the ingredients together, by hand, in a mixer or liquidiser to make a smooth batter.
  3. Heat a medium sized pan (I find a cast iron 6 inch pan the best) and melt and half teaspoon of butter. Tilt the pan to spread the meled butter.
  4. Pour in enough batter to cover the pan, and gently tilt to cover the surface of the pan with batter.
  5. Cook for about a minute, flip and cook the other side.
  6. Remove to the heated pyrex dish. Keep the lid closed and the pot on the low heat until you're ready to go!
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5 thoughts on “Perfect Pancake Recipe

    1. It’s a total winner Andrea AND – much like the task of putting out the bins. I’m happy to let my other half excel in the pancake making arena!!

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