Pancakes are one those meals that don’t require you to have a reason or special occasion to make them. They are so easy to throw together and more likey than not you probably have all the ingredients you need languishing in different parts of your kitchen πŸ˜€.

We love pancakes and hubby loves it especially decadent so I am always mucking about with various toppings and syrups to keep things interesting. But regardless it’s still easy peasy lemon squeezy.

Ingredients (yields about 12 medium sized pancakes)

1 cup all-purpose flour

  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil or melted butter

The “How To”

 In a small bowl, whisk together the dry ingredients, ie, flour, sugar, baking powder, and salt and set aside.

In a larger bowl, whisk together the wet ingredients; milk, melted butter (or oil), and egg.  Then add the dry ingredients to milk mixture; whisk until just moistened. Be careful not to overmix; here a few lumps are good. 

The reason being that if you overmix it you will agitate the gluten in the flour and whereas this is not a cataclysmic problem, it means you may not have light fluffy pancakes but dense not so fluffy ones. There! Chemistry lesson over!

Heat a large skillet (I used non-stick) on medium heat. Using a folded sheet of paper towel, dip it oil and carefully rub skillet with oiled paper towel.

Allow 2 to 3 tablespoons of batter per pancake in the skillet, using the back of the spoon to spread batter into a round (you ought to be able to make two pancakes at a time if you’re using a large skillet)

Once the surface of pancakes have some bubbles and a few have burst, flip them carefully with a thin spatula, and cook until browned on the underside for about a minute more. Once done, transfer to a pale and continue until you have exhausted your batter, you may cover the plate with foil loosely to keep them warm. 

As far as toppings go, there is no limit really, from maple syrup, honey, chocolate sauce, fresh fruits, strawberry coulis, raspberry coulis,  blueberry coulis, lemon curd, caramel sauce and even butter and these are just for the sweet pancakes. If you wanted to go the Savoury route, well……just go for it!

   

     

  

For great easy to follow recipes for pancake toppings check this post for how to make caramel sauce, this one for how to make lemon curd, here for coulis.

If you noticed the frothy, refreshing looking drink in the last picture; congrats! You have spotted one of FFF’s home made brews and I will tell you ALL about it soon!πŸ˜‰

FFF Tip of the Day

It’s a lot easier to stack pancakes that are just slightly warm especially if you are going to layer sauces and and jams between each piece. If the pancakes are really warm they will slide off. Alternatively you can stack warm pancakes without anything in between and pour your preferred topping over the stack. Your call!πŸ˜€

2 replies on “Stack ‘Em!

  • oloricosmetics

    How utterly GORGEOUS! Pancakes were my favorite thing to make as a teenager! Then I became an adult and forgot how to make them! Thanks for this wriite up – for my path to the re-emergence of the perfect pancakes!

    Love. Your. Blog!

    Reply

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