Pancakes are one of my all time favourite things to make for breakfast in the weekend, and with a little practice, turn out perfect every time. This recipe is a modified pikelet recipe which is super easy to put together and takes less time than traditional pancake recipes.
- 1 cup of self raising flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 2/3 cup trim milk
Instead of blueberries, you can use banana slices. Up to you.
Sift dry ingredients, and whisk sugar into dried ingredients.
put wet ingredients into dry and whisk them together til there are no lumps.
That’s all you have to do!
Put a frying pan on medium heat and let it heat up. Then use a small amount of butter (or canola cooking oil spray or the like) and put 2 dessert spoons worth of mixture onto the pan. Dot the top with blueberries or sliced banana.
When bubbles start to form and the edges start to lift a little, flip the pancake over. I always flip it a second time, just to be sure the mixture around the blueberries has fully cooked.
Tip – Once you have done a couple and the pan is very hot, take it off the heat to add your mixture and then put it back on. Don’t make your pancakes too big, and also always do a smaller “Test” pancake first to see how hot the pan is.
Modification – For Vegan pancakes, substitute the egg with 1 tbsp ground Flax seeds +3 tbsp Water. Substitute the milk for almond or rice milk. To make it gluten free, substitute the flour for gluten free all purpose flour and 2 teaspoons of baking powder.