I love pancakes. Whether they’re they thick american style ones, the classic crepe, covered in chocolate or smothered in maple syrup. These fluffy, light, blueberry filled beauties are no exception.
This recipe has to be my all time favourite (of course this may well change as I experiment and try out new recipes, however, for the time being this one tops the rest by a long way). It’s quick, easy and makes big, thick, fluffy pancakes! I honestly cannot emphasize enough how easy it is to make pancakes from scratch! Buying the ingredients also works out a lot cheaper than those naff packet mixes, and besides, they always taste ten times as good when you’ve made them yourself.
I usually only make pancakes once a year on the infamous pancake day, however having woken up to a torrential downpour outside I thought breakfast called for something a bit heartier than your standard granola and yoghurt or scrambled eggs on toast.
The basic recipe is pretty versatile. You can eat them with maple syrup, ice cream, nutella, fruit, lemon and sugar, and the list goes on… I top them with a homemade blueberry sauce that comes together in less than 10 minutes with just a few staple ingredients. It’s delicious and can be eaten with anything like pancakes and waffles or stirred into greek yoghurt or ice cream!
The key to making fluffy, thick pancakes is to keep the batter thick. It should barely spread when you scoop it onto the pan. The next tip that I cannot underline enough is to keep the frying pan on the low side of medium. You also have to be patient and wait for bubbles to appear on the surface of the batter before flipping them over (difficult I know, but they’re worth the wait, trust me). Once you’ve flipped your pancake, it cooks much faster on the other side, just a minute or two.
I’d recommend using a non-stick pan as it’ll make your life a lot easier, however it’s not absolutely necessary. The key is to use a little butter or oil to grease the pan before the first batch, the first few are more likely to stick however DO NOT PANIC, this just means you’ll have to eat a few before any of your housemates even realise that you’re making pancakes!
For the pancakes:
2 cups self raising flour
2 tsp baking powder
1/3 cup caster sugar
1 1/2 cups milk
2 tbsp butter (melted)
2 tsp vanilla essence
- Mix together all of the dry ingredients and then add egg, milk, butter and vanilla.
- Whisk well until all ingredients are incorporated and there are very few/no lumps in the mixture. At this point add any additional ingredients you’d like in your pancakes (for example blueberries, chocolate chips, lemon zest etc…)
- Heat frying pan to a medium heat and pour in the batter. I tend to use a small ladle, or 3 to 4 tbsp for each pancake.
- Flip the pancakes once bubbles appear on the surface. Once flipped they will only take a minute or two to finish cooking.
*The batter can be made up to a day or two in advance, just cover the bowl with cling film and leave in the fridge*
For the blueberry sauce:
2 cups blueberries
1/4 cup water
3 tbsp honey or sugar
- In a medium saucepan over medium heat, combine the blueberries, water and sugar or honey. Stir frequently, and bring to a low boil.
- Simmer until the blueberry sauce is just thick enough to coat the back of a spoon.
- Remove from heat and serve.