Who doesn't love pancakes? Fluffy and warm!!
Growing up, my mum always made me crepes and she made damn good ones. One of my fondest memories was Saturday and Sunday mornings at the breakfast table with a stack of crepes and plum jam. Later, we stated making pancakes and sadly crepes were kind of relegated lol. Back then my pancakes were never really fluffy and I couldn't figure out why.
As I began exploring the internet streets, I found out many different methods and recipes but this particular one stuck with me and one of the things I discovered was to always use milk instead of water. The result? Fluffy airy pancakes.
Serves 4
1 1/2 cup all purpose flour
1 1/2 cups milk
2 tsp baking powder
2 large eggs
1 tsp vanilla essence
1/2 tsp salt
4 tablespoons sugar
30ml melted butter or cooking oil
Extra oil for coking
Special equipment
Non stick frying pan
Sift all the dry ingredients into a bowl. Then, add the wet ingredients and use a whisk to thoroughly mix them into a thick batter.
Put the frying pan on a low to medium heat and pour about 2 tablespoons of oil in. Once the pan is hot, NOT smoking, use a ladle or a large rounded serving spoon to pour your pancake batter. Use the back of the spoon to spread the batter out in a circular motion to make them slightly bigger. Once the pancake batter begins to bubble at the top, its ready to flip. Let it cook for another 30 seconds to one minute and your pancake is done.
Repeat the same for the rest of the batter remembering to add a little oil when you need it and turn down the heat a little if the pan gets hot.
These pancakes are great with any topping.... my favourite being blueberry compote or bacon with local Kitui honey.