Does anyone know why the first pancake you make NEVER turns out properly? Or is it just me? EVERY time I make pancakes, the first one is always a dud, whether it has a dodgy colour, doesn’t flip properly or it is a weird shape.
I decided to make pancakes for dessert last night, it was really a last minute decision and they were quickly made from memory (below is the recipe I used).
We kept the accompaniments pretty simple – strawberry jam and golden syrup and raspberries. When I was younger (ok and I admit I still do now), I would top mine with Mum’s homemade apricot jam and whipped cream and then roll them up to eat.
They turned out well, the mixture was a bit thicker than what I normally make, but they were still quite light and very fluffy. I’m curious to compare the below ‘memorised’ recipe to the original when I get home.
1 1/2 cups milk
2 teaspoons vanilla extract
2 cups self raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
25g butter – to add to pan when cooking
- Whisk milk, egg and vanilla together.
- Sift flour and bicarb soda into a bowl and stir through the sugar.
- Making a well in the centre, pour in the milk mixture and whisk until combined
- Heat a non stick frying pan on medium heat and brush with butter.
- Add mixture, using 1/4 cup to measure out and cook for approx 3 minutes, or until bubbles appear on surface.
- Flip and cook for another 2-3 minutes or until cooked through
- Transfer to a plate and cover with foil to keep warm.
- Repeat, adding butter to frypan after each pancake is cooked.