MY PANCAKE RECIPE

Hello.  Thank you for having a nosey at this blog!  Today is Sunday for me when I’m writing this post.  How was your weekend?  Let me know what you did and how you were below in the comments.  I was VERY ill and tired Friday.  I went to bed at 8:45pm and woke at 7am.  We had Ava over Saturday.  It was horrible weather so we cancelled our plans and stayed inside.  Come today (Sunday), my plans is to work on getting on top of chores and blog posts.


Todays post is all about pancakes.  YUM!  Pancake Day was around a week ago now for us here in the UK.  I attempted making a Pancake Day blog post but I SUCKED at making pancakes a week ago.  Throughout the week I’ve been working on the perfect pancakes to share with you all.  Now I’ve only attempted these 4 times – 3 which have gone very well and 1 not so much…  I’m still going to share my personal recipe I’ve come up with and be sure to let me know how yours goes if you try it out.  You can get in touch below in the comments or by any of my social media I have shared (I’ll link it all at the end of the post).


INGREDIENTS

Makes 5/6 pancakes minimum.

  • Add 300ml of whole milk to a jug – For less dishes to clean up, I add all my ingredients after measured out to the jug.
  • Measure out 200g of plain flour on a plate.  I usually add my flour bit by bit.  So I add 150g to start with, 25g (after I’ve mixed until smooth) then a further 25g.  It is easier to mix together if you are using a jug.
  • Measure out 30g of sugar onto the same plate above.  This is to reduce the end dishes as well HAHA.  I found that 25g was NOT enough sugar because I could not taste it.  I found 30g was enough that you could taste it but you could get away with adding a little more!
  • If you don’t have a non stick frying pan, use something to prevent your pancake sticking like; sunflower oil or I personally use butter.

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METHOD

  1. Gather all your ingredients as explained above.
  2. GRADUALLY add your flour to the milk (its easier to mix that way) until its all in and mixed well.  Your mixture should have the same consistency as yogurt.  See last step if your mixture is too runny or too thick.
  3. If you’ve separated your sugar, this would be the point to add it and mix.
  4. While you are finishing mixing, heat your frying pan up.  Its your choice if you add the “something to prevent your pancake from sticking” now or before you put your mixture in.
  5. Once you feel as if you are ready to make your pancakes, add some mixture to the pan.  However much you wish.
  6. Your pancake will be ready to flip when it freely moves around the pan when you tilt your pan side to side OR apparently when you see air bubbles but I’ve never been able to flip at that point…
  7. Your other side will be able to flip faster.  Just leave it a few seconds before you do so.
  8. Continue flipping your pancake from each side until its the right colour you like it.  I notice the first few are white and don’t really change colour whereas the last one or two are a lot more golden!

** If your pancake isn’t the same consistency as yogurt and is either too thick or too runny, you can add some more milk to help make it less thick OR add more flour to make it thicker **  LITTLE IS MORE Only add a little at a time.  You can always add but cannot take away!

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That’s it for my pancake recipe.  I’m going to start working on reducing the mixture measurements so that it only makes a few pancakes for one person because I end up wasting some.  Once I get those measurements for one person, I’ll edit them into this post so be sure to check back again soon!

**EDIT: If you want to make around 3-4 pancakes using this recipe, half the ingredients.  So I used 150ml of milk, 100g of plain flour and 15g of sugar.  Let me know how this goes for you all.  I’ve only made this once.


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