Description
Celebrate Pancake Day in style with these Perfectly Simple Pancakes! All it takes is a few ingredients, including cinnamon and sugar for sweetness, and lemon juice for zing – you’ll be whipping up this batter every weekend.
Ingredients
Units
- 250g flour
- 250ml cold water
- 250ml milk
- 1 tsp / 5 ml baking powder
- pinch of salt
- 2 large eggs
- 25g Butter, melted, plus more as needed for cooking
Instructions
- Sift the flour, baking powder and salt together and make a well in the flour.
- Mix the milk, water, eggs and melted butter together. Pour the wet ingredients into the well in the flour, and whisk until the batter is smooth. The butter might cool and leave a few buttery lumps in the batter – don’t stress about these, they will melt once the pancakes are cooked.
- The batter should be roughly the consistency of double cream/heavy cream. Add 2-3 tbsp more water if needed to loosen it up.
Chefs tip: If you have the time, set your batter aside for 20-30 minutes to rest. This allows the flour to fully absorb the liquid and relaxes the gluten. This will improve the texture of the pancakes. - Cook on medium heat in a nonstick pan, coated with a knob of butter. I use a 30cm pan, and just over ¼ of a cup of batter per pancake – try to keep the pancakes about 1mm thick.
- Place the pancakes onto a plate then sprinkle over a generous amount of cinnamon, sugar and lemon juice. Keep stacking the pancakes up, adding more cinnamon, sugar and lemon juice between each layer. This will melt into the layers, making them extra delicious. Place the plate in a warmer or a low oven, with a clean cloth over the top to keep it nice and warm.
- Serve them up as is, or add your own favourite toppings like berries and whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfasts
- Method: Frying Pan
- Cuisine: Sweet Treats