My Go-To Pancake Recipe
This is my go-to pancake recipe as it’s quick and simple and, perhaps more importantly, it can be very easily adapted to whatever ingredients you have- that is, various types of flours, milks and acids. For me, eggs are important for the nutritional value but even these can be replaced with soaked chia seeds. This recipe is a smallish portion that feeds two adults and two kids neatly. When I’m just feeding the kids, I reserve the other half in the fridge for the next morning. If you need a quick breakfast or feel like doing an outdoor breakfast cook-up, you can easily make this batter the night before.
This batter has no added sugar, I prefer to add a sweetener like maple or honey afterwards. Plus no sugar in the batter, means that they are less likely to burn.
See Notes on how to adapt for babies and toddlers.
INGREDIENTS:
1 cup of flour (whatever fits in the cup! I often do half plain, half buckwheat, sometimes I add a spoon of almond meal or hemp flour for fibre)
1/2 tsp bicarb soda
pinch of sea salt
1 Tbs ghee or butter, melted
1 egg, whisked or 1 TBs chia seeds soaked in 3 TBs water for 10min
1 cup milk/acid combo (so any milk with a squeeze of lemon juice OR half milk/half yoghurt OR plain buttermilk)
1 tsp vanilla extract or paste
Extra ghee to cook
METHOD:
Combine the flour, bicarb and salt in a bowl and mix together.
In another bowl, whisk together your egg (or chia), milk/acid combo and vanilla extract, then mix in the melted butter or ghee.
Add your liquid ingredients to the dry ingredients and mix until smooth.
Heat your ghee in a medium frying pan on medium to high heat and cook 2-4 pancakes at a time (whatever fits) for around 2 minutes on each side until they’re golden brown. You know a pancake is ready to flip when bubbles start forming on the top.
Serve immediately and sweeten with your favourite toppings like maple, honey, yoghurt and fruit.
Notes:
This recipe is great for toddlers and babies from about 12 months, with gluten free flour preferable.
There are ways of getting a fluffier pancake such as whisking the whites separately and adding them to the batter gently at the end and you can still do this, but I don’t have time to fuss around as I’m usually making this with the kids!
The essential for fluffy pancakes is for the bicarb soda to react with an acid. So as you can see ion this recipe, this could be just 1 cup of plain buttermilk (as it is already acidic) OR 1 cup of any milk/yoghurt combo OR 1 cup of any milk and squeeze of lemon juice. Just make sure there’s an acid like yoghurt, buttermilk or lemon juice in there. My go to is 1 cup of half milk/half yoghurt.
I cook pancakes with ghee because it has a high heat point and they are less likely to burn.