Not skincare I know, but I’m just obsessed with these pancakes so I have to share!
The pancakes I’ve made here are 12 servings, however if you want to make them thicker/bigger, it will serve 8.
This is my go to brunch dish which satifies the whole family. I like to serve mine on a cake stand where everyone can take some pancakes and add their desired topping, or make sure each layer has some bits on so it’s already done. Of course you can serve seperatley for convenience.
Cut the recipe in half if you’re making just for yourself.
- 270g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp caster sugar
- 260ml milk
- 1 egg
- 4 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- 1 tsp vanilla
(Chocolate chips are also amzing added into the mixture too).
- Melt the butter, leave to the side to cool
- Into your mixing bowl, sift the flour, caster sugar, salt, baking powder. (I’ve used an electric mixer, but using a whisk or fork will work just as well).
- In a separate jug/bowl, whisk together the eggs, milk (I used 130 skimmed and 130 coconut milk, this created an amazing flavour and nice fluffiness to the pancakes, but you can just use normal milk for just as great results), and slowly add the butter.
- Pour the liquid mix into the dry mix, lightly beat until all the lumps have gone
- Add the vanilla flavouring in the last few whisks, make sure it’s fully in the mixture for an even taste. I’ve gone for a vanilla paste as it’s much easier to work with, but pods or essence will work too.
6. Let the mixture to sit for at least 5 minutes before cooking
- Set your pan to a medium / high heat, I add a small amount of butter for each pancake to stop any sticking
- Once pan is nice and hot, use a ladle to scoop an even amount of mixture into one side of the pan (flipping over onto the other side). If your pan is big enough to fry 2 at the same time go ahead! But make sure they don’t combine together.
- It only takes a couple of minutes on each side to cook through. You should see bubbless on top of the batter to indicate it’s cooked on the bottom. Carefully lift the batter up and check if golden brown
This is where you can let your imagination run wild! Butter and syrup is the most common choice. Why not make it savoury and serve with eggs and bacon?
I have opted for frozen berries (defrosted in the microwave, this makes it like a coulis), greek yoghurt, golden syrup, strawberry ice cream and fresh blueberries. If you’re serving for a big group it’s nice to have a few choices, like a buffet for them to help themselves.
I also made mini pancakes with the extra batter I had that wasn’t enough to make a normal sized one, as a decorative add on, these would also be perfect for small children to feel included.
Sorry if you’re expecting a skincare post today but baking is also a great passion of mine.
Love your skin? Come and join in!