Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx
Do you have that friend that just has the best recipes? You know the kind I’m talking about? Yeah, well that is my friend Jess from @greatforkingrecipes, Always sharing with me those easy recipes that are full proof. She is honestly my go to friend when I am feeling totally uninspired with what to make for dinner or breakfast especially for these kids who are so hard to please these days - the nerve, seriously!
Anyway back to the pancakes, these are like no other. They’re fluffy and sensual, and closest thing to a cake for breakfast. The best thing about this recipe is I make it in 15 min the night before uninterrupted so the following morning all that needs to be done is to cook them - so yay to less mess and stress in the kitchen in the morning. Another tip I would suggest is to double up the recipe as they make the perfect lunch box fillers for morning tea or snacks for the kids during the week.
So here it goes:
- 1.5 cups plain flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar (can use caster, coconut, raw etc)
- Pinch of salt
- 1/4 cup of milk
- 1 egg
- 3 tbsp butter, melted
- Totally optional but you can add 1tsp of cinnamon and 1tsp nutmeg. You can also add a handful of fresh blueberries or choc chips (basically whatever you like)
- In a large bowl sift flour, baking powder, salt, sugar and any dry ingredients you wish to add.
- In a separate bowl whisk egg lightly and stir in milk, mix well. Make a well in the center of the dry ingredients and pour in the egg, milk & butter, (can also add blueberries and/or choc chips now if you wish) mix until smooth and allow to rest for at least 10 minutes to soften batter. If you are making this the night before cover and take out 20 min prior to cooking in my opinion.
- Cook & serve with fresh fruit & maple syrup.
I bought this cute pancake pan from Aldi and they are the perfect size.