HOT: Best Ever Pancakes Recipe

I love pancakes. In fact, I’d be happy to eat pancakes every day for breakfast if I had the time to make them.

As a compromise I’ve developed a weekend ritual of pancake making. This is the best pancake recipe I’ve ever used and is by Jamie Oliver. It uses store cupboard ingredients, there’s no resting involved and the batter can be mixed super quick, though you need to separate the eggs in order to achieve that wonderful fluffy consistency. I don’t find that step a problem – I just get the eggwhites whisking in the Kitchenaid while I gather and measure the rest of the ingredients.

I’ve tried using wholemeal plain flour and while it makes a healthier alternative for kids frankly it just doesn’t taste as good. With normal white plain flour Lady AB will happily eat them plain (I fry them in Loving Earth’s Coconut Butter so there’s a tiny bit of sweetness to them) but with the wholemeal version I have to add some sort of sugary topping. So you can decide for yourself which is the worse of two options – refined grains vs sugar :–)

For breakfast Lady AB gets a mini serve and I get a big stack – Lady AB often likes polishing off the remnants from my plate too. We have them with organic maple syrup or a drizzle of melted organic raw Coconut Chocolate Butter and fresh fruit. As there’s no sugar in the recipe you could also put savoury toppings if you prefer – with the leftovers sometimes I add Vegemite for Lady AB.

Best ever pancakes (serves 2-3)

3 eggs
115g plain flour (normal or wholemeal)
1  heaped teaspoon baking powder
140ml milk
pinch of salt

1. Separate the eggs, putting the whites into one bowl and the yolks into another.

2. Whisk the whites with the salt until they form stiff peaks.

3. Meanwhile mix the flour, baking powder and milk to the yolks into a smooth thick batter.

4. Use a metal spoon to fold the whisked egg whites into the batter. Use a cutting motion and try to retain as much air in the batter as possible.

5. Heat a non-stick pan on a medium heat and grease with coconut butter, vegetable oil or butter. Pour the batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Flip the pancake over. Continue frying until both sides are golden.