About this recipe
Ask my partner Jen what her favourite breakfast is and she’ll answer freshly cooked pancakes with real maple syrup. I often get up early on the weekends to surprise her with freshly cooked pancakes, and a cup of English breakfast tea.
This really easy pancake recipe comes from when I used to work at the Watermark Restaurant in Balmoral Beach on Sydney Harbour. We used to pump out hundreds of these pankcakes each Saturday and Sunday morning using this recipe. Forget buying a premade mix, use this pancake recipe instead.
There’s lots you can do with this classic pancake recipe. You could of course use it as is, or you can add specific ingredients like banana, blueberries, strawberries, chocolate or apple. Alliteratively try flavouring this pancake recipe up with vanilla bean, cinnamon, honey or real maple syrup. Using some Australian ingredients, this pancake recipe goes well with wattleseed, lemon myrtle and fruit spice which each can be incorporated into the pancake batter. Australian fruits like rosella, riberries and quandongs also are a great fruit garnish topping.
Ingredients
200g (1½ cups) plain flour
300ml (10 fl oz) milk
60g (2 oz) castor sugar
10g (2 teaspoons) baking powder
2 small eggs
60g (2 oz) butter (melted)
pinch of salt
Cooking instruction
Start by sifting together the plain flour, baking powder, salt and sugar in a large mixing bowl. Once combined, make a well in the centre of the dry ingredients and add the milk, egg and melted butter. Mix well until the batter is well combined. If you’re going to add fruits or liquids to the batter, make sure it’s slightly thick. At this point, I find if you leave the batter for say 20 minutes on the bench, I find the pancakes are fluffier when they are cooked.
In a frying pan, heat the pan to medium. Then melt a little butter in the frying pan. Pour in a little of the pancake batter. Be sure not to over crowd the pan as they will become attached to other pancakes and make them hard to flip. I prefer to do one at a time.
As the pancake begins to cook, you’ll see small bubbles appear. When the bubbles start to pop, its time to flip the pancake. Cook on the other side for 1 minute until golden.
Stack pancakes on a plate and serve with your favourite toppings. Mine’s simple butter and real maple syrup. Others love butter, sugar and lemon juice.
