Pancakes are my kids favorite weekend breakfast request. They are now old enough to even help out -they love flipping those flapjacks! This is my mother in laws recipe for pancakes. They are really light and so delicious. You have to make sure that you beat the eggs really well till they are very light and fluffy. I make my pancakes plain but if you do want to add blueberries or chocolate chips you may. I think pancakes taste best with any kind of berries – our favorite is strawberries and of course you have to get REAL maple syrup!
2 tablespoons sugar
1 cup flour
1 tablespoons baking powder
1 teaspoon vanilla essence
1 cup milk
- Add the sugar to the eggs and beat them for at least 3 minutes (I use my stand Mixer to do this but a hand held mixer works just as well too).
- Beat till the egg mixture turns light and fluffy.
- Sift the flour and baking powder together and add it to the egg mixture (I usually just sieve the flour and baking powder into the egg mixture straight away)
- Gently mix the flour and egg mixture to together.
- Add the vanilla essence and milk and mix it well.
- Do not overmix – the batter should have bubbles and lumps are okay to have in a pancake batter.
Cooking the Pancakes
- Heat the griddle
- Add a little oil and then dab it off with a paper towel – there should very little oil on the pan.
- When the griddle is hot, pour a small ladle full of batter onto it (at this point you can add the fruit or chocolate chips – just put them on top of the pancake)
- Wait about 30 seconds and if the bottom of the pancake is firm flip it over using a flat spatula.
- Wait 10-15 seconds and then take the pancake of the fire.
- Above is the picture of the perfect golden brown color for a pancake.
- Note that as your griddle gets hotter, the pancakes will begin to cook faster. You have to make adjustments to the cooking time for the pancakes accordingly.
- Serve warm with berries and maple syrup.