Fresh and fluffy pancakes! Store bought ones come nowhere close to these moist and melt in your mouth beauties. Perfect for a lazy Saturday brunch and ready in under 30 minutes, unless of course, you are preparing to feed an army! 🙂
Options for toppings range from the usual maple syrup to fruits and caramel sauce, which we tried this weekend. Lip smackingly delicious!
Makes 6-8 pancakes, depending on the size you like.
1 cup self raising flour
1/2 teaspoon salt
1 teaspoon caster sugar
300 ml buttermilk
a generous splash of vanilla extract
1 egg, beaten well
2-3 tablespoons oil
Toppings, as per taste
- In a large bowl, add in all the dry ingredients and mix well. (You could also sieve them all together.)
- Add in the buttermilk. Combine gently with the flour mixture.
- Add in the egg and the vanilla extract and mix it all together. You should now have a nice thick batter.
- In a pan add a teaspoon of the oil. Heat well. Drop a large spoon of the pancake batter. Spread it as thick or thinly as you like.
- When bubbles appear on the top of the pancake, it is ready to flip. Cook the other side well until both sides are golden brown. Continue till you have used up the batter.
- Plate up the pancakes and top with maple syrup or fruit or even peanut butter! What’s stopping you?
Note: I used two pans simultaneously to cook all the pancakes as quickly as possible and to be able to eat them while they were still piping hot.
PS: If you would like to learn a bit more about the history of pancakes and Pancake Day, here’s an interesting link.