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This is my tried and tested pancake recipe. The one I’ve been perfecting for over a decade. The one I taught Mr. Cooksalot to make when we first started going out, that he now claims to have mastered better than me!! The one I eat nearly every Sunday. The one I have no hesitation in saying is BETTER THAN ANYONE ELSE’S!! Make this for your loved ones and make their day!
That’s right, I said it, it is the BEST PANCAKE RECIPE YOU WILL EVER TRY!! It will make the lightest, fluffiest, most delicious pancakes possible. The trick is in using an extra egg, and in whipping the eggs whites separately. Also (and I learned this tip from Delia) if you add the melted butter to the batter, you will not need to add any butter or oil to the pan. Trust me, it will work if your pan is at the right medium high temperature. And the pancakes will be even better without that oily exterior.
I make them with blueberries but you could use other berries (except strawberries, they don’t work well in pancakes) or even chocolate chips or nuts. Pecans would be delicious with the maple syrup. Canadian is best and make sure it’s pure maple syrup. Add lashings of Kerrygold or whatever grass-fed butter you can get and tuck in! These babies are so light you won’t get that “stuffed with cake” feeling you might get from some heavier pancakes. Instead they are unbelievably light.
I give you this recipe with joy! It’s the first thing I thought of writing about when I decided to start this blog. You’ll see what I mean when you make it yourself. As always use organic ingredients if you can, or the best quality you can afford. You will taste the difference.
You will need:
1 cup self raising flour
1 tsp baking powder
1 cup milk
2 large organic eggs
2 tbsp caster sugar
pinch sea salt
2 tbsp butter
1 punnet blueberries
smoked streaky bacon
pure maple syrup
butter to serve
large, heavy bottomed frying pan
To the recipe!
Make sure your eggs are at room temperature. Separate the eggs and whisk the whites with a pinch of sea salt.
When they’re at the soft peak stage, turn your attention to the rest of the batter. Add the flour and baking powder to a large bowl and add your egg yolks too. I like to use Dove’s Farm organic flour and baking powder. Did you know that some brands of baking powder use aluminium?? Not Dove’s Farm though. It’s not expensive and you can find it in lots of supermarkets now.
Add your milk. I use Mossfield organic milk, but any milk will do. I prefer whole milk, but semi-skimmed is fine too.
Add the caster sugar as well. I like using golden caster sugar but you don’t need to.
Melt your butter over a low heat until it’s just melted and let it cool.
I don’t have a microwave anymore so I melt it in the stainless steel quarter cup measure in the pan I’m going to cook the pancakes in. Then I leave it to cool in the other cup.
Meanwhile you can gently whisk your flour, baking powder, egg yolks, sugar and milk until just combined. Do not over whisk this as it will ruin the texture. A few lumps is perfect and will make for a lighter, fluffier pancake.
Add the melted butter and whisk gently.
Now add a large spoonful of your egg whites to the batter and fold it in roughly to slacken the mixture. Don’t be to worried about knocking the air out at this stage, we’ve got lots of egg whites left to add lightness.
Add the rest of the egg whites and fold ever so carefully, barely combining everything until you have a lumpy, fluffy batter. Leave it so that there are lots of small clumps of egg whites left, as this will ensure the batter makes perfectly fluffy, cloud-like pancakes. You’ll begin to see the batter forming little air bubbles. This will also help to keep them as light as possible.
Now put your pan on a medium high heat. If you’ve got a gas hob, it will be easier to adjust the temperature. I only have an electric one, so I have to keep an eye on it.
I’m using organic blueberries but you don’t need to. Try to get smallish berries as there are easier to flip and don’t ruin the other side of the pancake by not letting it brown enough.
I use the quarter cup measure that I melt the butter in, and spoon it onto the hot pan. Immediately I drop a handful of berries in. You want to do this as quickly as possible so that the batter cooks around them and they don’t stick out.
You’ll know when the pancake is ready to flip when the little bubbles on top start to pop, and the edges are set. This should take about 2 mins, but it’ll vary greatly so just practise and you’ll get the hang of it in no time.
They’ll only need about a minute on the other side. Keep checking the temp and make sure it’s not getting too hot. The berries will start to cook and pop, and the wonderful blue juices will begin to trickle out. You might need to clean your pan in between batches to avoid them sticking.
Continue with the rest of the batter, I usually get 3 pancakes in the pan at once, so they’re about 3 inches in diameter. I get about 12 pancakes out of this amount of batter, which serves 2 hungry, greedy people. But if you were less greedy you could serve 4 people with this amount. But I wouldn’t be happy with half as much, would you?
Next I fry my smoked, streaky Gubeen bacon in the pan. This is ridiculously smoky and herby, like lighting a herbal campfire in your kitchen. It goes so well with the pancakes I can’t recommend it highly enough. You can find it all around Ireland now, and they do an unsmoked version too if that’s your thing.
Serve the perfect pancakes stacked on a warmed plate. Dot knobs of butter on top and douse in maple syrup. Dig in straight away before they begin to cool!
That’s it! Not very complicated, just practise it a few times. Well worth the effort, and I’ve yet to taste a better pancake anywhere in the world!! Let me know how you get on!