While I may be biased allow me to say this – These are the best pancakes I’ve EVER had. They are fluffy, moist and soak up any sauce, cream or compote making for the perfect base for a variety of flavour combinations. I enjoy mine with a generous dollop of cream and a drizzle of honey or golden syrup. A compote also adds a lovely fruity touch.
“Best Pancakes I’ve EVER had!”
Pairing suggestion – strawberry or raspberry compote plus whipped cream. The tartness of the berries with the luscious cream over the fluffy pancakes are a match made in heaven.
Ingredients
- 1 1/2 cup milk
- 1 1/2 cup flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp sugar
- 1 egg
- 3 tbsp melted butter/margarine
Instructions
- In a large bowl, sift together the dry ingredients (flour, baking powder, sugar, salt)
- Make a well in the centre and pour in the milk, egg and melted butter/margarine and mix until smooth
- Heat a lightly oiled pan over high heat, then reduce heat to medium once the pan is hot.
- Scoop the batter onto the pan as per your size preference (I measure about 1/3 cup of batter per pancake)
- Flip the pancake when batter starts to bubble on top. Allow other side to cook for an equal amount of time.
- Serve and enjoy warm!
Notes
- This recipe calls for all of the ingredients to be at room temperature.
- Either margarine or butter will yield the same result.
- Be careful not to over mix your batter between scoops as this may result in a flatter pancake.
- I measure 1/3 cup of batter per pancake and this yields about 8 pancakes. A larger measure would result in a larger spread out pancake, but less than 8 pancakes. Size according to your preference, tastes great regardless!
