This pancake recipe is a winner, from Ty’s mom’s recipe book from way back when – that’s why it’s in cups.
- 1 ½ cups flour
- 3 tbsp caster sugar
- 2 tsp baking powder
- ¾ salt
- 1 medium egg
- 1 ¼ cup milk
- 3 tbsp vegetable oil
- And the process is very simple, combine flour, salt, sugar and baking power in a large bowl.
- Then make a well in the dry ingredients and add the wet ingredients, milk first, then oil and then the egg. Start combining the egg into the milk with a whisk and slowly bring the dry ingredients in until fully combined. Keep whisking until the lumps are out. You should notice some bubbles forming on the top of the batter where the baking powder is doing it’s thing.
- We always use a cast iron frying pan, but whatever you have will do, add a tiny bit of oil in the pan so the pancakes don’t stick. Make sure the frying pan is nice and hot and then add a ladle-full of the batter on. Cook the pancake until you start to see lots of bubbles on the uncooked side, then turn over and cook the other side.
- We also added blueberries to the latest batch, just drop a few blueberries into the batter on the uncooked side while in the saucepan and then flip the pancake over so the the blueberries are on the underside and get cooked so they go all gooey and wonderful.
Serve with creme fraiche, honey, maple syrup, sugar and lemon or whatever you want really.