How to Make Pancakes
There’s nothing quite like fluffy pancakes from scratch for brunch on a weekend morning or for an afternoon tea treat. We even have them for lunch when there is no bread. Here’s a recipe with step-by-step instructions to help you whip up some great comfort food for breakfast or morning tea or lunch or afternoon tea or dinner or dessert or just for a snack. These don’t include a lot of sugar because the addition of syrup as a topping adds plenty of sweetness.
Ingredients:
2 cups SR flour
2 tablespoons sugar
2 eggs
1 ¾ cups milk
¼ cup vegetable oil
This recipe makes approximately 14 pancakes.
Step 1: Preheat Pan or Griddle
Preheat your pan or griddle to medium high heat. If it is not non-stick, add a little butter to keep pancakes from sticking.
Step 2: Mix Dry Ingredients
Add the flour and sugar to a large bowl. Whisk until well combined and lumps are removed.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk the eggs, milk and vegetable oil until fully combined.
Step 4: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry.
Whisk until combined, but don’t worry about removing all the lumps as this will cause you to over mix the batter.
Step: 5 Time to Cook
Using a ladle, spoon about ¼ cup of batter per pancake on your pan or griddle.
Your pancakes are ready to flip when they become firm on top and lots of bubbles appear.
Once you’ve flipped your pancakes, they will only take a minute or two to be done. Make sure you don’t over brown them.
Serve the pancakes warm and top with MOO pancake syrup, butter, stewed fruit or whatever suits your fancy.
These pancakes freeze well and are a nice addition to lunchboxes. Butter them and spread with jam or lemon butter and sandwich two together, wrap in clingwrap and freeze. Then just pop one or two into lunchboxes, straight from the freezer. By lunchtime they will be thawed and just right for eating.
Ingredients:
2 cups SR flour
2 tablespoons sugar
2 eggs
1 ¾ cups milk
¼ cup vegetable oil
This recipe makes approximately 14 pancakes.
Step 1: Preheat Pan or Griddle
Preheat your pan or griddle to medium high heat. If it is not non-stick, add a little butter to keep pancakes from sticking.
Step 2: Mix Dry Ingredients
Add the flour and sugar to a large bowl. Whisk until well combined and lumps are removed.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk the eggs, milk and vegetable oil until fully combined.
Step 4: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry.
Whisk until combined, but don’t worry about removing all the lumps as this will cause you to over mix the batter.
Step: 5 Time to Cook
Using a ladle, spoon about ¼ cup of batter per pancake on your pan or griddle.
Your pancakes are ready to flip when they become firm on top and lots of bubbles appear.
Once you’ve flipped your pancakes, they will only take a minute or two to be done. Make sure you don’t over brown them.
Serve the pancakes warm and top with MOO pancake syrup, butter, stewed fruit or whatever suits your fancy.
These pancakes freeze well and are a nice addition to lunchboxes. Butter them and spread with jam or lemon butter and sandwich two together, wrap in clingwrap and freeze. Then just pop one or two into lunchboxes, straight from the freezer. By lunchtime they will be thawed and just right for eating.