This is the pancake recipe that I have grown up with and everytime I make these pancakes it brings up memories of my mum baking these for me when my brothers and I were really little. This recipe is one of Alison Holst’s, and as a result of recipes like these she is one of my favourite chefs. This recipe will fill you up after a couple of pancakes but leave you wanting eight more!
- 100 g butter melted
- 4 eggs
- 2 c milk, warmed
- 3 c self-raising flour
- 6 T sugar
- blueberries, if wanting to do a batch with blueberries in them
1 Measure dry ingredients into a large bowl.
2 In a smaller bowl melt the butter, then add the eggs and warmed milk.
3 Tip wet ingredients into the dry ingredients and then beat together until no lumps and mixed through. Make sure not to overbeat else they will come out tough and not light and fluffy. At this point I would mix the blueberries in using a spatula.
4 Heat a frypan (I use and electric frypan as more space to do multiple at once), then using a large spoon pour some into the pan. Wait until the bubbles break in the centre of the pancake and then flip. Cook second side until it springs back once touched.
5 When cooked, flip onto a plate and put butter and maple syrup on top and any other topping ingredients you like (we used banana and pineapple).
*Makes about 16 pancakes