This is how you make pancakes from scratch for 4 people in 15 minutes.
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 one 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!!
- 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.
* Instead of flour and baking powder, you can just use 2 1/2 cups + 1 tbsp of self raising flour.
1. This method of wiping the butter off the pan ensures that your first pancake comes out evenly golden rather than splotchy (tastes the same, just looks different). So you must use a good quality non stick pan. If you don't have one, then do not wipe the butter off the pan.
2. Nutrition is for the pancake only (no toppings) and also assumes you follow the recipe and wipe all the butter off the pan.