How do you make pancakes from scratch for 4 people in 15 minutes in ONE pan? Solution: Giant pancakes!
Giant Pancake to share!
When I have friends around for brunch, I rarely make pancakes because I want to lounge around chatting, not slaving over a hot stove making pancake after pancake after pancake. Simple maths: 3 pancakes each for 4 people = 12 pancakes @ 3 minutes each = 36 minutes. Sure, you can make them ahead and reheat them. But you and I both know it’s just not the same. Whether you reheat in the microwave or oven, the pancakes sweat and become a bit soggy. You just can’t beat freshly made pancakes.
But I had an oversupply of pancake mix after posting the Instant Classic Pancake Mix last week that I wanted to use. So instead of making a stack of pancakes for each of us, I decided to make 2 giant pancakes, stack them up, then cut them like cake to serve it.
It worked really well! It was a novelty, and looked pretty dressed up with slices of strawberries and a sprinkling of icing sugar. The best part is that it took less than 10 minutes to cook both of them so we had them fresh off the stove.
I got this idea from the Giant Hash Brown I posted a few weeks ago. Same concept – it takes ages to cook up lots of individual hash browns, so why not just make one giant pancake to share??
This recipe makes enough for 2 hungry man-size servings, 3 hungry lady-size servings or 4 normal servings. I love that you slice it and serve it up like cake – it’s like getting away with breakfast for dessert!!
Pancakes, pancakes, pancakes
- Extra Fluffy Blueberry Pancakes
- Nutella Stuffed Pancakes
- Fluffy Ricotta Pancakes
- Pikelets – mini pancakes!
- 2 1/2 cups plain flour *
- 5 tsp baking powder *
- 3 tbsp sugar
- 1/2 tsp salt
- 1 tsp vanilla essence
- 1 egg
- 2 cups + 2 tbsp milk
- 1 tsp butter
- Sliced strawberries
- Golden syrup
- Icing sugar
- Combine flour, baking powder, sugar and salt in a bowl and mix briefly with a whisk to combine.
- Add vanilla essence, egg and milk. Whisk until lump free.
- Heat butter in non stick pan (25cm/10" diameter) over medium high heat. Use an egg flip to spread the butter all over the pan.
- Use a paper towel to wipe the butter of the pan thoroughly.
- Pour half the batter in the pan and swirl around to evenly cover the base of the pan.
- Cook until lots of bubbles appear on the surface. Lift up the edge and peer underneath - if it is golden, it is ready to flip. About 2 minutes.
- Flip the pancake and cook the other side for 1 1/2 to 2 minutes. The other side will not take as long to cook.
- Remove from pan and repeat with remaining batter. You will not need to put butter in the pan again.
- To serve (optional) - top with slices of strawberries and a sprinkling of icing sugar with golden syrup on the side.