You may know me as a novelist, but for most of my life my true claim to fame was as the maker of pancakes. Technically, I actually make crepes (with lemon and sugar*), usually so thin that they’re slightly see-through.
My recipe is:
1 egg + 500ML milk (I use lactose free) + anywhere between 1/2 and 1 cup of flour.
1. Mix. (Can be left overnight.)
2. Fry with plenty of butter (tipping the pan around as you pour it in, to make it even thinner).
Other people think their way is best. They are wrong. But I’m gonna make pancakes differently this time, because that is part of this whole recipe journey thing. Two of the Year 1 kids came up with pancake recipes, so I’ll be making both.
Here’s the first.
1 c milk
1/2 c sugar
1/2 tsp vanilla
1 c self-raising flour
1/2 tsp baking soda
1 T butter
- Beat milk, sugar, egg and vanilla.
- Add sifted flour and baking soda, and fold in.
- Then add melted butter. Mixture should be fairy liquid.
- Heat pan, grease with a spoonful of butter. Spoon mixture into pan and brown on each side.
- Serve with maple syrup.
Yum Factor: 4 (mine are better)
Easy: 3 (frying anything is relatively high-maintenance)
Will make again? Nah. But I’ll make my version.
Louisette declared them the best pancakes of all time. Grr!
Perhaps it’s for the best, since the boy who submitted this recipe was one of the most eligible bachelors in Year 1.
Just look at that focus!
*A classic Aussie combination, and my personal favourite. Other recommended combinations include:
Butter and maple syrup
Butter and cinnamon sugar, rolled up (a South African specialty)
Vegemite (strange but true!)
Ham and cheese (cooked into the pancake, and served either as is or with vegemite)