Nothing could be easier than making pancakes and I would argue that there is no more delicious start to a cold weekend morning. They are best accompanied by a chunky diner mug of fresh filter brewed coffee and a lazy cosy day stretching ahead. Recently we made them on a fire pit along with a Moka Pot of freshly roasted coffee - a totally different, energising experience! I hope these pancakes bring joy to your weekend.
Pancakes are the easiest thing to make and I have been told that these are pretty foolproof. There are lots of great pancake styles out there but these fluffy classic American diner pancakes are the ones we turn to again and again in my family.
1 1/2 cups milk
1/4 cup vegetable oil
1 3/4 cups plain flour
2 Tbsp caster sugar
4 Tsp baking powder
1 tsp salt
Whisk flour, sugar, baking powder and salt together in a large jug. Make a well and add eggs, milk and oil. Whisk well and let sit for a few minutes while you get your pan ready.
Heat up a non stick or well seasoned cast iron pan until quite hot. Add a bit of butter and veg oil and coat pan well. Wipe off the excess with a paper towel. Turn pan down to medium heat.
Using a ladle, pour whatever size pancakes you like out into pan. Once bubbles start to break on the surface they are ready to flip.
Once your flipped pancakes have puffed up and are golden on the second side, lift them out and put them on a warm covered plate while to cook up the rest. Make sure you wipe down the pan with your oily paper towel between batches, you may need to add a bit of oil between batches depending on how non stick your pan is, just make sure you always wipe it down.
I like my pancakes served with a pat of butter and warm maple syrup. My kids like to add bacon alongside.
Vegan: These are super easy to make vegan by substituting applesauce for the eggs (2 Tbsp = 1 egg) and soya milk for the milk.