We have a family pancake eating day every weekend, and I swear by Nigella’s quick and easy pancake recipe from her Express cookbook. I use this recipe all the time with different milks, as my daughter is dairy intolerant.
- 600g normal flour
3 table spoons baking powder
- 2 table spoons of bicarbonate of soda
- 1 tea spoons of salt
- 40g of sugar – optional
Mix all of the above ingredients ready for when you want to make your pancakes.
Take one cup of the mix, one cup of milk (coconut milk), one egg.
Whisk the mixture to get rid of the lumps
Add a teaspoon of melted butter. This is optional, but I find even with a non-stick pan you still need a little bit of butter, and I find that pancakes aren’t the same without it. Wipe any excess butter off the pan and put onto the heat.
Whisk the mixture further with melted butter, and then you’re ready to make the pancakes.
Ladle the mixture into the pan into the shape or size you desire.
When you see the little pucker marks, you know they’re read to flip, they should be nice and golden on the other side. The other side never needs as long in the pan.
Stack the pancakes onto a plate and pour over your preferred filling.