Can you think of anything better on a Sunday morning than a big plate of warm pancakes drizzled in maple syrup? No? Me either. The recipe below is a staple in my house, were pancakes are expected every weekend without fail.
Now, I like my pancakes to be delicate and thin like a french crêpe, rather than the American counterpart which tends to be thicker. Whether you like yours with chocolate spread, bananas and cream, or simple with just a dash of lemon juice and sugar. These are bound to go down a treat in your kitchen.
You may want to experiment with the temperature to get the heat right. The crepes should be cooked through to a lovely golden color without burning. If you don’t plan on eating them straight away, you can cool the pancakes thoroughly, stack and refrigerate for two days, or freeze them for several weeks.
Ingredients:
- 100g plain flour
- 2 eggs
- 300ml milk
- 1 teaspoon of vanilla essence
- Pinch of cinnamon powder
- Pinch of salt
- Small knob of butter
Instructions:
- Sift the flour into a large bowl along with the salt, cinnamon and vanilla essence. Mix in the 2 eggs with a beater, then slowly add the milk whilst mixing. This shall produce your pancake batter.
- Add a small knob of butter to a non-stick frying pan over a medium heat.
- Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions so that the batter is spread evenly over the bottom of the pan. Cook for about 1 minute, or until golden on the bottom. Turn and cook briefly on the other side. Serve as desired.