A simple homemade pancake mix for soft, fluffy pancakes, an essential that everyone should know. You’ve been good all week. Go on. You deserve these for brekki tomorrow!
Pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.
But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings!
Regular readers know that in my family, we often crown ourselves as the Queen / King of this-and-that. So I’ve got the self proclaimed title of Roast Queen (though my brother regularly tries to overthrow me), my Brother is the Pasta King (sometimes I make a half hearted effort to start a coup to take that title), my mother is Queen of all things Japanese (no one ever challenges her) and my sister is the Queen of Everything Eggs (truly, she is weirdly obsessed with eggs).
However, Pancake Queen is one title that was actually granted to me after squatting over a campfire making dozens and dozens of pancakes at the wedding of one of my best friends on the Herbert River in far north Queensland. I mean, why get married in a church and have a reception at a golf club when you can have it on a remote river that’s a five hour drive from the airport and a 30 minute scramble down a mountain? Not to mention paddling across the river not just with our personal belongings but everything that was needed to cater for a 80 people wedding. Plus a week long trip down the river for many of us.
PS That chopper you see? Well, hiring choppers is expensive business, especially to fly into difficult to land places like this. It was reserved for the important stuff that was hard to carry down the mountain. Alcoholic beverages. 😉
PPS You can just see my head in the photo on the top right, I’m the first on the left of the bride facing the camera (heels were not practical at this wedding).
So anyway, after squatting over a fireplace making pancake after pancake, I felt the Pancake Queen title was rather well deserved!
Tip: Sometimes I make up pancake mixes and keep them in ziplock bags, jars or in a shake-and-pour bottle, just like what you can get at supermarkets! For this recipe, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. (I don’t use the bottle often because it’s a pain to get flour into it).
There are many pancake recipes in this world, and this one is a fuss free one that you can make with pantry essentials. It’s made with just flour, baking powder (or self raising flour), sugar, milk, eggs and vanilla. No buttermilk, no baking soda / bi carb, no yoghurt. I know you can make “better” ones that are ultra thick, but this is my go-to that I make 99% of the time because it’s simple, I always have the ingredients, it’s soft and fluffy enough for me (too thick gets a bit much, in my opinion).
Some will come out beautifully golden, like you see in the photos above. Some will come out splotchy. It doesn’t matter! See? Can’t even tell what colour these pancakes are…..↓↓↓ – Nagi xx
PS Food styling tip: A very observant reader commented that the maple syrup doesn’t look like maple syrup and he is half right! It is actually maple syrup but I placed it in the freezer to thicken (it doesn’t freeze hard) so it would form nice thick drips down the side of the pancakes and sit on the surface of the top pancake. It’s a food styling trick! If I used normal room temperature maple syrup, it is much thinner so I would not get those drips and it sinks almost instantly into the surface of the pancake. 🙂 I once tried honey but the colour isn’t deep enough, and golden syrup is too dark.
- 2 cups / 300g plain / all purpose flour (Note 1)
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml cups milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
When bubbles rise to the surface (see video), flip and cook the other side until golden.
Remove and keep warm in a low oven.
Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
Serve with toppings of choice!
1. Flour: The flour and baking powder can be replaced with 2 cups + 1 tbsp self raising flour. The flour can also be substituted with whole wheat flour.
2. STOVE TEMP: The trick with pancakes is getting the stove temp perfect - it should take 30 seconds for the bubbles to appear then 30 - 45 seconds on the other side until golden, 1 minute per pancake. So adjust as you cook, and if you're impatient like me, get 2 pans going at the same time!
3. Some TOPPINGS: Butter, maple syrup, fruit sauces, jam, cream, lemon juice + sugar (this is terrific), bacon + maple syrup (heart attack risk is worth it), yoghurt, macerated strawberries (1 cup chopped strawberries tossed with 1 tbsp white sugar, leave for 10 minutes = strawberries in red juice, see photo in post).
4. PRE-MADE PANCAKE MIX: Place the flour, salt, baking powder and sugar in a ziplock bag, large jar or bottle. Then add the egg, vanilla and milk when you want to make up a batch of pancakes! If you want to be able to add the liquids into the jar or bottle then pour the batter straight into the pan, it will need to be 1.5L/1.5Qt or greater. The bottled pictured in post is a 2 litre milk carton (only dry ingredients are in it).
Click here for printable instruction labels (nothing fancy but does the job!).
5. Nutrition per pancake assuming only half the butter is consumed (because most is wiped off), excluding toppings because I cannot be held responsible for how much you load up your pancakes! And yes, this recipe makes 13 pancakes. Because it's just how my recipes seem to go - always a weird number.
WATCH HOW TO MAKE IT
Simple Fluffy Pancakes recipe video!
LIFE OF DOZER
I’m surprised there isn’t a massive drool hanging from his mouth.
Oh wait. I don’t want to gross you out, but after I wrote this post, I almost slipped on a puddle of drool when I was cleaning that area. Ewwwwww!