I know, you go to blogs and expect to find fancy recipes putting all sorts of wacky ingredients together for a smashing new dish this is a family favorite that everyone will love, even cousin Sadie. Today we have for you not only pancakes, but the easiest and best pancakes I’ve ever had. My sugar level probably went to a million but OMG they were SO good.
Seriously, if you can imagine forking into these babies, you’re my friend. There will be the naysayers that it’s not healthy or there’s too much of this or that, that might well be true but honey, just one bite will send you into breakfast heaven. No, that’s not right these pancakes will send you into heaven any time of the day you eat them.
I did use butter and I used the real maple syrup from Vermont (costs a whack from here I can tell you), but it was well worth the expense. If I take the time to cook something, I won’t skimp on ingredients. If I can’t afford it, I’ll cook something I can afford.
The secret is the little bit of lemon juice and bicarb in the mix. 1/2 a cup of batter in a medium hot pan that’s been wiped with butter or oil and when the pancake looks like this, flip it over, otherwise it’s going to be overcooked and tough. You want to keep this pancake lighter than air.
Serve them with butter or you could top them with sauteed apples and cinnamon for a glorious change.
Here’s the recipe:
- 1½ cups whole milk
- 2 teaspoons fresh squeezed lemon juice
- 2 tablespoons sugar
- 1½ cups self-raising flour
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 large egg
- 1½ tablespoons butter, melted
- Melted or softened butter, for greasing pan
- Measur milk in large measuring cup, add sugar and lemon juice - mix and set aside for about 5 minutes. Don't worry if it starts to curdle, that's what we want.
- Mix flour and bicarbonate of soda together well in a large bowl to combine.
- Add egg to the milk mixture and stir the mixture until the egg has combined with the milk.
- Add the milk and egg mixture to the flour mixture and whisk until almost smooth.
- Add the melted butter and stir to combine. The batter should still have a few small lumps. Don't overmix the batter you don't want to activate the gluten in the flour which may make the pancakes tough.
- Heat the skillet or griddle pan til it's medium-hottish (about 2-3 minutes) and wipe with butter or oil.
- Scoop ½ cup of the batter into the pan and use the bottom of the measuring cup to spread the batter out to form circle.
- Turn the pancake once when bubbles form on the top and the edges look dry. Don't overcook.
- Serve with maple syrup, fruit syrup, sauteed apples, fruit - these pancakes will go with anything.