Pancakes are surprisingly one of the easiest things to make but surprisingly also one of the things that people seem to mess up the most. A good pancake is fluffy, moist but has an inviting golden brown colour to it. Pale and soul-less pancakes aren’t fun!
After a few years of trying numerous recipes I have found online and in books I always come back to this one. Quick, easy and painless to make.
There is a debate that one will always have about the thickness of a pancake. Even amongst chefs the debate still rages…no matter who the chef is, everyone thinks they know how a pancake is meant to made and to what thickness. The Americans prefer their pancakes thick, what we in South Africa and most former British colonies call “flapjacks”. We prefer our pancakes to be more pliable and thinner. The French will go on to tell you that a pancake should be paper thin and they’ll refer to it as a crepe. Whichever one you prefer this recipe works for all of them, you just reduce or increase the amount of milk accordingly to get the thickness you desire.
I prefer my pancakes slightly thick but not as thick as the American kind. You’ll notice there is no sugar in this recipe at all. The sugar will come in with you toppings! I’m old school like that.
Note: to get a normal pan “non-stick” you should pour a little oil in the pan, place the pan on a high heat in the stove but make sure it doesn’t smoke and burn! Once the pan is super hot, remove it from the heat and allow it to cool down. Use non-stick spray and spray the pan and then place it back on the heat. Get the pan to medium heat, it shouldn’t be too hot. Test it with a little bit of the pan cake batter. Using a ladle (I find a ladle or spoon scoop works better than a jug) pour the pan cake batter in the middle of the pan and turn the pan round and round until the batter forms a round shape and reaches the sides of the pan. The first pancake usually sticks to the pan or is funny shaped. It’s one of Murphy’s Laws when it comes to pancakes! Don’t worry, the rest will turn out perfect. Use an egg lifter to flip the pancake. Your pancake is ready to be turned over when the bubbles on the top side stop forming.
- Flour – 2 cups
- Eggs – 2
- Baking Powder – 2 teaspoons
- Milk – 2 ½ cups
- Oil – ½ cup
- Salt – ½ teaspoon
- Vinegar – 1tsp
Sift the dry ingredients together and then whisk in the wet ingredients slowly. If the mixture is lumpy, strain through a sieve.