Classic Pancakes

by Trudy ~ Veggie num num on January 12, 2010

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Classic Pancakes

This classic pancake mix delivers a buttery and golden pancake; perfect to serve with your favourite toppings. They are quick and easy to make and wonderful for a Sunday breakfast at home or for a special brunch with friends and family. Indulgent yes but pancakes are the best : )

Preparation time: 30mins
Makes about 10-12

  • 2 cups self-raising flour
  • ½ cup wholemeal or stone ground plain flour
  • 2 tbs raw sugar
  • 2 ½ cups of milk (add more for a thinner batter)
  • 75g (3 oz) melted butter or non-dairy butter
  • 1 free-range egg
  • a little extra butter for cooking

In a large bowl sift the flours; add the sugar and combine.

Make a well in the centre and add the milk, cooled butter and egg that has been lightly whisked.

Mix gently to combine all ingredients into a smooth batter.

Very lightly grease a fry pan with a little extra butter and heat over medium heat (we usually have two fry pans going at once).

Add about 2 tbs of batter to the pan. Cook for around 2 minutes or until bubbles begin to appear on the surface of the pancake; carefully flip the pancake over and cook for a further minute.

Be sure to keep the heat at medium as not to burn the butter and grease the pan in between batches.

Transfer cooked pancakes to a warm plate; cover with a tea towel or transfer to a warm oven to keep warm while you cook the remainder.

Serve pancakes with your favourite toppings including; maple syrup or honey, lemon & sugar, natural yoghurt and your favourite in season fruit; like strawberries, banana, blueberries, kiwi fruit or mango.

For delicious summer pancakes check out the recipe here.

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{ 3 trackbacks }

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{ 3 comments… read them below or add one }

Memoria January 18, 2010 at 6:53 pm

These cupcakes look absolutely perfect. Wow. I can’t believe they have wheat flour in them!

Natalie February 6, 2010 at 3:32 am

Beautiful, they look exactly the way pancakes should!

Christina January 24, 2011 at 1:22 pm

Made these this morning for Sunday brunch and they turned out surprisingly dense. I’ve been working with a vegan pancake recipes for the past year but after acquiring some eggs from truly happy free-range chickens I decided to give this one a try. I feel like the egg bound the batter almost too much, not allowing the pancakes to get fluffy like vegan ones that use ground flax. Maybe I over-mixed it into the batter(?)
However, these did turn out delicious despite their denseness, and my breakfast buddy and I dug into them happily with some non-dairy vanilla yogurt and maple syrup!

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