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Pancakes are a favourite at my house and have become a Sunday tradition.
Miss Em loves watching me cook and is very eager to learn. I often get in trouble if I cook something and she didn't get to help.
She is becoming a very confident cook and loves to make pancakes without Mummy's help.
I found this recipe for pancakes a few years ago and would like share it with you!
These pancakes are light, fluffy and tender. We like to serve them with butter and maple syrup,
or mixed berries and natural yogurt.
The recipe specifies full cream, but we use soy milk because
both little princess and I have dairy allergies. They turn out great!
Makes about ten 11cm diameter pancakes.
375ml (1 1/2 cups) full cream milk
2 teaspoons (10ml) lemon juice
35g (2 tablespoons) sugar
225g (1 1/2 cups) self-raising flour
1/4 teaspoon bicarbonate of soda
1 large egg (we use eggs with a minimum weight of 59g)
375ml (1 1/2 cups) full cream milk
2 teaspoons (10ml) lemon juice
35g (2 tablespoons) sugar
225g (1 1/2 cups) self-raising flour
1/4 teaspoon bicarbonate of soda
1 large egg (we use eggs with a minimum weight of 59g)
30g (1 1/2 tablespoons) butter, melted
Melted or softened butter, for greasing pan
Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture may develop a slightly curdled appearance.
Stir or whisk self-raising flour and bicarbonate of soda together in a large bowl until combined.
Add egg and melted butter to the milk mixture. Whisk the mixture until the egg has combined with the milk (the butter will probably just float on the surface).
Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don't over-mix the batter as this may make the pancakes tough. Leave batter to stand while the pan is preheating (at least two minutes).
Cook pancakes on the first side until small bubbles
Melted or softened butter, for greasing pan
Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture may develop a slightly curdled appearance.
Stir or whisk self-raising flour and bicarbonate of soda together in a large bowl until combined.
Add egg and melted butter to the milk mixture. Whisk the mixture until the egg has combined with the milk (the butter will probably just float on the surface).
Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don't over-mix the batter as this may make the pancakes tough. Leave batter to stand while the pan is preheating (at least two minutes).
Heat a large non-stick frying pan over medium heat. When the pan is hot, lightly grease it with butter.©
Briefly stir batter in case the ingredients have settled during the resting time. Scoop 1/4 cup of the batter into the pan and use the back of a spoon to spread the batter out to form an 11cm diameter circle.
Briefly stir batter in case the ingredients have settled during the resting time. Scoop 1/4 cup of the batter into the pan and use the back of a spoon to spread the batter out to form an 11cm diameter circle.
Cook pancakes on the first side until small bubbles
appear and burst on the top surface, about 1-2 minutes.
Turn pancakes over with a spatula. Cook until the second side is lightly browned and the pancakes are cooked through (about another 1-2 minutes).
Serve pancakes immediately!
ENJOY!!!
Have a beautiful day!
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