Tips for success in making perfect pancakes:
- For light, tender pancakes, replace some of the liquid in the recipe with club soda. Stir it in at the last minute, just before pouring batter onto the hot griddle.
- Read through the recipe first! Make sure you have all the ingredients, equipment and time needed to make the recipe. You’ll be glad you did.
- Here’s how to tell when a pancake griddle is hot enough for the batter… just sprinkle a little water on it. If it sizzles, the griddle is ready to go.
- Resting batter for about 30 mins before cooking, this will make the pancakes light and fluffy.
- Always use buttermilk not milk as buttermilk will make your pancakes more tender, fluffy and soft.
- Always sift dry ingredients before adding milk and eggs, this is to make a smooth batter.
Here are 3 easy pancakes recipes you can start with.
(1) Banana Pancakes
Pancakes are the ultimate breakfast treat, especially with this banana and berry compote.
- 100g mashed banana (about 1 medium banana)
- 150g (1 cup) wholemeal plain flour or purple wheat plain flour (see tip)
- 60g (1/2 cup) almond meal or hazelnut meal
- 1 teaspoon ground cinnamon
- 4 eggs
- 150ml buttermilk
- 1 tablespoon virgin macadamia oil or coconut oil
- 2 teaspoons baking powder
- 125g (1/2 cup) fresh ricotta, to serve (optional)
- Mixed berries, to serve
- Pure maple syrup, to serve
- Mix the ingredients (banana, flour, nut meal, cinnamon, eggs, kefir and 2 tsp oil) in a blender or a food processor. Blend the ingredients for about 3 mins until smooth and well combined. Add the baking powder and process for a further 5-10 seconds, until just combined.
- Heat a non-stick frying pan over medium-high heat. Add 1 tsp of the remaining oil. Pour 1/4-cupful of batter into the pan and gently swirl to create a pancake about 12cm in diameter. Cook for 1-2 minutes, until bubbles begin to form on the surface and the pancake is golden underneath. Carefully flip and cook for a further 1-2 minutes, until golden on both sides and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining mixture (and remaining 1 tsp oil, if needed) until all the batter has been used.
- Display the pancakes on serving plates. Top each stack with 11 ⁄2 tbs ricotta, if you like. Scatter with the mixed berries and serve with a light drizzle of maple syrup.
(2) Blueberry Buttermilk Pancakes
Pure maple syrup is the perfect partner for these delicious golden pancakes. When fresh blueberries aren’t available, you can use frozen berries…no need to thaw, just add to the batter.
- 3 Tbsp butter, melted and slightly cooled
- 1 cup buttermilk
- 1 egg
- 2 tsp lemon zest
- 3/4 cup all-purpose flour, or
- 1/2 cup all-purpose flour plus
- 1/4 cup whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1-1/2 cup blueberries
- Optional: 1/2 cup chopped walnuts
- Garnish: maple syrup
- In a small bowl, whisk together butter, buttermilk, egg and lemon zest; set aside. In a larger bowl, whisk together flour, baking soda and cinnamon. Whisk butter mixture into flour mixture until batter is smooth.
- Lightly spray a griddle with non-stick vegetable spray; heat griddle over medium heat. Ladle batter onto griddle by 1/2 cupfuls.
- Sprinkle each pancake with 2 tablespoons blueberries and one tablespoon walnuts, if desired. Cook until pancakes are golden on the bottom.
- Turn carefully and cook until golden on other side, about 2 minutes more. Serve with maple syrup. Makes about one dozen pancakes.
(3) Granola Crunch Pancakes
Crush granola between sheets of waxed paper with a rolling pin.
- 2 cup pancake mix
- 1-1/2 cup milk
- 2 eggs, beaten
- 2 Tbsp oil
- 1 cup granola cereal, crushed
- In a bowl, whisk together pancake mix, milk, eggs and oil until smooth.
- Spray a griddle with non-stick vegetable spray; heat over medium heat.
- Pour batter onto griddle by 1/4 cupfuls; sprinkle each pancake with 2 tablespoons granola.
- Cook until bubbly on the surface and golden on the bottom.
- Turn and cook until other side is golden.
- Makes 7 to 8 pancakes.
- You can make the pancakes with these variations as you prefer:
– Apple-Cinnamon Pancakes
Omit granola. Toss one cup peeled and cored apple, thinly sliced, with one tablespoon sugar and one teaspoon cinnamon. Prepare as above, adding apple instead of granola.
-Spiced Peach Pancakes
Omit granola. Toss one cup chopped canned peaches with one teaspoon cinnamon. Prepare as above, adding peaches instead of granola.
– Cranberry Pancakes
Omit granola. Toss one cup chopped fresh cranberries with 2 tablespoons sugar. Prepare as above, adding cranberries instead of granola.