February 17th was celebrated as world Pancake day! Sometimes I have the privilege to work from home, so the time I usually spent on commuting to work, spent on making these delicious pancakes to commemorate the day. Those of us working a typical 9 to 5 shift without any domestic help or support, it can be hard to pull it together and make a proper spread for breakfast every morning. On a busy morning, the most important meal of the day often falls to the wayside as my partner and I get ready for work, pack lunches, make juice and scramble to be out the door on time. Sometimes the problem isn’t time, though. It’s the energy and to be in the right mood (I’m always grumpy before 10AM). So, when that bowl of cereal gets pretty boring (after a while!) and you have a little extra time in hand in the morning, try these most simple, straight-forward, everyday pancake that you can make at home in a jiffy. The way I prepare them makes a great breakfast with sweet or savoury pancakes.
Some of you must be wondering how can I endorse eating pancakes for breakfasts as I often promote healthy eating. Well…starting the day off with a meal might seem like a waste of calories, especially if you’re trying to shed those extra pounds, but eating breakfast actually helps rev up your metabolism, so you burn more calories throughout the day. Your body has been fasting for at least eight hours or so when you wake up, and breakfast not only gives you the fuel to have a productive morning but reminds your brain that you don’t need to kick into starvation mode. The trick is to make healthy breakfast choices, loaded with fruits, veggies, whole grains, and healthy protein. Once in a while, you deserve a little treat and may prepare these pancakes and add fruits, honey, melted chocolate or butter to it.
Let’s Make Now
Preparation time: 15 minutes
Ingredients We Need
200g plain flour
350-400ml milk, or ½ milk ½ water for a lighter pancake
2 large eggs, lightly whisked
1 tbsp vegetable oil
Pinch of salt
Vegetable oil for frying
How I Prepared
Step one: Put the flour into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.
Step two: Now add 1 tbsp vegetable oil and whisk thoroughly.
Take a crêpe pan, or large frying pan, dip some kitchen roll in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for a minute.
Step three: Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Don’t fret even if it is not perfectly even out and little lumps and bumps showing here and there, once you turn it to the other side, it will still look one smooth full-moon shaped pancake.
Step four: Cook the pancake for approximately 30-40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Be extra careful here as flipping the pancake is an art and needs practice to get it right. Cook the other side for approx 30-40 seconds and transfer to a serving plate.
One: The pancakes can be eaten straight away, or frozen after cooling – stack and wrap them in twos. You can use this batter to make sweet or savoury pancakes. For sweet pancakes you can add a desert spoon of caster sugar and the zest of an orange, this will give the pancakes a great flavour. For savoury pancakes you can add some finely chopped herbs such as dill and parsley (coriander would do too), or perhaps some grated Parmesan cheese.
Two: If you like to enjoy the pancakes on its own, eat them with slices of banana and melted chocolate. You can also drizzle them with honey and add a few raspberries or blueberries on it.