Sunday, 1 November 2009

Homemade Pancakes

Here is a favourite treat for just about everyone, great for brunch, afternoon tea, late night snack or any time of the day when you feel peckish!! Contrary to the belief of many it doesn't require a special ready made mixture, it is just as simple making it totally from scratch!! While it IS a quick and easy recipe but it may take a bit of practice to get the hang of it, so I tried to explain step by step in detail, please don't be intimidated by the longish entry, the procedure is much simpler than it looks!!

If you can find a self rising flour, that would be the perfect pancake making flour. This type of flour has already a rising agent mixed in so your pancakes will puff up without fail!!

However, if you can't find it in stores don't despair, you can mix about 1,5 tea spoon of baking power into about a cup of regular all purpose flour for the same effect as well.
Make sure though, the baking power is well preserved and well within the expiration date, many people make the mistake of using the poorly preserved "dead" baking powder which surely leads to a disappointing result!!

1 cup of flour (self rising, or all purpose + 1,5 tsp baking powder)
1 egg
2 tablespoon sugar
milk (preferably at room temperature)
juice of half lemon

Beat together all the ingredients, gradually adding the milk little by little, to bring the texture to a "muddy" consistency (not too dense not too liquid, it will be lighter than the regular cake batter, but not so liquid like the crepe batter)*. it's okay if it is not perfectly smooth and slightly lumpy.
Let the mixture rest for about 10 minutes.
Lightly grease a hotplate or non-stick skillet and heat it.
Give a quick thorough stir to the mixture before start to cook it.
Drop about a ladleful (you can make it as small or as big as you want, but regular pancakes are usually about 10-15cm diametre).
Observe the pancake, after a while the bubbles start forming on the surface. When there are lots of bubbles all over and the edge of the batter start to dry, quickly flip it.
The side comes up should be nicely golden brown (not burnt), if the colour is still too pale, flip it back when the second side is fully cooked.
The other side should take much less time to colour. You can just raise the edge slightly with a spatula to check the colour/doneness.
When the both side is fully cooked, take off from the heat and repeat the procedure. (the first one usually takes the longest, as the hot-plate/skillet heats up more the cooking procedure gets quicker. If you are using a burner you may want to turn down the heat just a little when it starts to cook too quickly)

Enjoy the pancakes with
generous amount of butter plus
-pure maple syrup
-fruit preserve/sauce
-nutella etc. etc.!!


  1. We usually have pancakes for lunch every sunday, but I usually make the thin ones without baking powder, I will try this one. I make for the kids similar ones but smaller known in Kenya as chapati mayayi, meaning egg chapati! I will tell you how it pans out lol! Hya

  2. Hey Hya!! Actually the idea of pancakes seem to be pretty universal, I thought, when you said the thin pancakes without baking powder, "palatchinken!!" (the austrian/slovenian pancakes which are also thin, and usually eaten rolled up with jams and quarks inside) Then you told me it is a Kenyan chapati!! I also learned recently there is a very similar recipe to pancakes in Morocco, and there is also the Russian version of Blini. I think it will be very interesting to experiment with the different international versions of pancakes!!