Every Thursday morning, we have pancakes for morning tea. When I say pancakes, I mean Australian pancakes, like what your grandmother used to make – flat and crepe-like. Or maybe that was just my grandmother.
This morning, I decided to put up a photo of Li’l Holly spreading her pancakes with jam and our (very basic) pancake recipe:
1 cup of plain flour
1 cup of milk
1 egg
When we don’t have eggs, we replace the egg with one mashed banana. Surprisingly, it works! We then top them with lemon and sugar. Although, being minus lemons this morning, we went for jam.
Underneath the photo, I asked: how do you make your pancakes? Here were some of the responses:
Amanda: 2 Cups SR Flour, 1/2 Cup Sugar, 2 eggs, a splash of vanilla and about 2 Cups of Milk. They come out more like pikelets, but that’s the way we like them.
Katrina: as above, but minus the sugar and add lemon juice!!!
Alison: I use SR flour – we like them fluffy and high. I add grated apple and they are so moist and yum.
@KatrinaHigham: I am married to a chef. Ours get complicated with egg whites and baking powder. We do sugar, flour, eggs, milk, baking powder and salt. #fluffy
@GoodGoogs: I add sugar. Does no one else add sugar? We are a maple syrup, lemon and cream kind of family.
@MattJForbes1: Try putting some buttermilk, replace 25% of the milk! Sugar is a must!! Or honey!
So, the question is, how do you make YOUR pancakes?
Ooh those were the way we always had pancakes too – sometimes cooked by Grandad on the BBQ!
We’ve been trying some ‘healthy’ pancakes of late, including some without wheat using different flours like buckwheat and coconut…
My favourite one isn’t wheat-free but I make it for breakfast several times a week (recipe makes one big pancake). It’s high protein which is a great start to the day…. I mix up the following:
– 1 tablespoon wholemeal flour
– 1 tablespoon almond meal
– 1 tablespoon psyllium
– 1/2 tablespoon protein powder (optional)
– 1 egg
– 1 tablespoon ricotta
– 3 tablespoons milk (or until consistency is not quite runny)
Top with lemon and sugar (I use xylitol which is a natural alternative) and mixed berries. Delish!
Oh wow, Linda. I don’t think I’ve ever had pancakes on the barbie before!
Love your recipe too. Thank you. Sounds delish! 🙂
I don’t measure cups etc, I pour and make it to the texture I want or feel like that day. I use self-raising flour, eggs, milk, raw sugar or syrup. I use a stick mixer because it makes sure no lumps plus makes it more fluffy for some reason. I use spray oil and cook on medium to make golden. My hubby then drowns his in syrup. My son likes it plain.
I like the idea of using a stick mixer, Rhonda. I might have to try that this week, along with your recipe. I use spray in the fry pan as well and seem to have more success with that all too tricky first one, than if I use butter! 🙂
We have similar to yours, thin pancakes, but I haven’t made them for so long! I’m all about sweet toppings, lemon and sugar and ice cream and maple syrup!
Ahhhh, ice cream and maple syrup. Yum!!
Oh Kelly this is brilliant! I so wanted to make pancakes tonight for dinner as we only have three of us home instead of six of us 🙂
yet David makes the pancake mixture from memory and is not here to cook them. So I was trying to think what else I could make – now I have your great recipes to work out how to make them!! Happy boys in our family tonight. thanking you.
Well, there you go, my recipe had a good outcome, Lisa! 😉
I don’t think I’ve ever had them for dinner, but not a bad idea!
my husband makes them every weekend. he uses the same recipe as yours. very simple and nice, thin and crepey. Millar has either nutella or peanut butter on his. Xanthe has hers plain and hubby has maple syrup. I used to be a lemon and sugar kind of girl but now I don’t eat the pancakes at all. But it is a weekend ritual for hubs and the kids. Sometimes he buys the Aldi pancake shake thingo.
Loving reading all the different recipes.
I’d never thought of Nutella or peanut butter, Toushka. We seem to always revert to jam or sugar and lemon! But that’s a nice change.
I’m glad someone else uses this recipe too. It’s so easy and foolproof! 🙂
How great are all the variations though!