I literally just made some incredibly fluffy pancakes with a rich buttery taste and a slight hint of sweetness from some leftover ingredients. I had some leftover whip cream, eggs and butter which would have been a waste if I left it in the fridge and soon forget about it.
Perfect for breakfast, afternoon tea or supper. Pancakes are just perfect for any occasion! Easy, cheap and you can store it in your fridge – just microwave it the next time you’re ready for some. It taste so good that you can eat it plain!
1. Melt your butter in the microwave or over a double boiler. Meanwhile, sift the flour and baking powder together, set aside.
2. Crack the eggs into a bowl, add the sugar & salt. Now put some muscles in – beat it with a whisk till its pale/off white to ensure smooth, lump-free batter (if you bake butter cakes often, it should look like the colour of your well beaten butter & sugar).
3. Add the milk slowly while mixing. Followed by the heavy cream and mix well.
4. Add the sifted ingredients and melted butter in (1). Mix well until smooth and thickened.
Your pancake batter is ready! Try this for yourself and you will never, ever buy pancake mix in a box that is tasteless and twice the price.
5. Heat a non-stick pan over low heat. Make sure your pan is heated evenly to give you a beautiful brown finish later. When ready, add a small ladler of the batter from (4). I made mine in 5cm diameters with a bit more height for fluffy pancakes. But make sure you cook on low and constantly adjust the heat so that it is cooked through but not burnt. Otherwise, play safe and make 10cm diameters.
6. When bubbles pop on the surface, flip them over. Cook the other side, then transfer to a plate. Repeat the process with all the batter. Makes about 10 pancakes 🙂
Technically you don’t need oil for a non-stick pan but I like my pancakes with extra oomph so I use a tiny bit of butter.
You can serve it with honey or whipped cream. I will probably have mine with the raspberry jam I bought from Perth!
With love, Joan