Pancakes are one of my favourite things to make for brunch. You can have them thick and fluffy, thin and flexible, sweet or savoury – whatever suits you. Since I was young, I was mainly the one to make the pancakes on Shrove Tuesday, but as I got older, I realised I could have them any time I wanted.
I’ve never measured out the ingredients for pancakes, as they are so simple to make, and don’t require a lot of accuracy. So long as you have the consistency you want, you’re good to go.
The first time I made pancakes, I started out with the basics: eggs, plain flour, milk, and a pinch of salt. This was topped with a simple sprinkling of sugar, and a squeeze of lemon juice. This is the kind of pancake common in the UK.
As time went on, the experimentation began. I played around with the type of flour, e.g. using self raising flour instead of plain to make slightly thicker pancakes. I’ve added different spices such as cinnamon, nutmeg and ginger, or included sugar and cocoa powder into the pancake batter for a change in flavour (and colour). I’ve also incorporate buttermilk into the batter for the super thick and fluffy texture of American-style pancakes.
Here’s a question you: I’ve been struggling to find buttermilk recently, so what’s a good alternative?
Below you’ll find some of the pancakes I’ve created:
Although I do love a good pancake for brunch, I’ve found myself really enjoying waffles – maybe I’ll invest in a good waffle iron in the future.
But for now, I’ll stick to making pancakes.
Honestly, it’s so hard to go wrong with them.
Give them a go!