My kids love these American pancakes. Served with fruit and a splash of maple syrup, these are a real stick-to-your-ribs and filling breakfast to get the day off to a good start. But in between packing school lunches, and school bags and making sure the kids are wearing matching socks, who has time to whip up fresh pancakes on a school morning?
So I was happy to discover that both cooked pancakes and pancake batter can be refrigerated or frozen ahead of time; the most you have to do when time is tight is either just cook the pre-made batter or pop the chilled/frozen pancake in the toaster or microwave to be reheated. Take a look at How to Freeze Batter and How to Refrigerate or Freeze Pancakes for time-saving tips.
I’ve read advice that says you shouldn’t refrigerate batter with baking powder in it as the pancakes won’t rise, but I tried all three versions of this recipe – fresh, refrigerated and frozen – and I can’t say I, nor the kids, noticed any difference.
I used plain white flour for these but you can experiment with wholemeal or gluten free flours such as buckwheat or brown rice flour. Serve with fresh fruit and maple syrup or honey.
Makes approx 8 medium-sized pancakes.
- 2 cups of plain flour
- 2 to 2½ cups of milk
- 2 tsp baking powder
- 2 eggs
- 1 tsp vanilla essence
- ¼ tsp salt
- 2 Tbsp of melted butter allowed to cool, plus a knob of unmelted butter for cooking
- Mix the flour, salt and baking powder in a bowl
- In a separate bowl, beat the eggs and stir in the milk and vanilla essence
- Stir the melted butter into the eggs (make sure it is cool beforehand otherwise the eggs will curdle).
- Add the egg mixture to the flour and stir gently just enough to moisten all the flour. Don't worry if the mixture looks very lumpy. If the batter looks a little thick add more milk.
- Get your flat griddle or frying pan nice and hot and add the knob of butter.
- Pour a ladle of mix onto the griddle to make a pancake - you choose what size you want.
- Wait until bubbles start to appear on the surface of the pancake and then turn over to the other side and heat for a minute or two until golden brown.
- Turn the heat down for the remaining pancakes.
- You can keep the pancakes warm in a 200C/400F/Gas Mark 6 oven until you're ready to serve.