I have not been diligently making pancakes for breakfast, but of late, my children were craving for some, especially my daughter. Lazy breakfast mornings are a hit during school holidays, so we whipped up some lovely milky ones for a cool rainy morning.
You may add dried fruits, chopped nuts, muesli or herbs into the pancakes if you like.
420gm all-purpose flour
400ml fresh milk
a pinch of salt
1 Tbsp raw honey filtered water
olive oil mixed with a splatter of butter (for greasing)
- Put all the ingredients into a large mixing bowl, add milk. Stir till all lumps disappear. If consistency is too thick, add a little water. The batter should be creamy and runny, not watery.
- Heat a mini non-stick pan. Add a little butter mixture. Scoop a ladle of batter into the pan and cook under low heat for about 1 1/2 minutes then flip pancake over and cook for another minute. Remove pancake and repeat the process till all batter is finished.
- If you want to add in fruits, etc… before you flip over the pancake sprinkle them on the pancake than flip.
- Serve warm with maple syrup or jam.