Our kids loved this recipe, and it makes an appearance most Christmas days still.
Mechanic
The baking powder goes in last, just before cooking. Most baking powder is double-acting and saves most of its lift for the heat, so batter mixed early loses only some of its rise, but adding it at the last moment still gives a slightly lighter, fluffier result. Don’t overmix once it’s in.
Ingredients
- 2 eggs
- 530 ml (2¼ cups) milk
- 2 tablespoons neutral oil
- 240 g (2 cups) all-purpose flour
- 50 g (¼ cup) sugar
- pinch of salt
- 3 teaspoons baking powder, heaping
Method
Whisk together the eggs, milk, and oil. Add the flour, sugar, and salt and stir until just combined: a few lumps are fine.
Heat a pan over medium-low and brush lightly with oil.
Just before cooking, stir in the baking powder until just incorporated. Do not overmix.
Ladle batter onto the pan without crowding. Cook until the edges look set and the bottom is golden, then flip. The first batch is almost always a throwaway. Adjust heat as needed.
Keep finished pancakes warm in a 90°C (200°F) oven until ready to serve.
To serve
Maple syrup. Butter. Berries if you have them.
Notes
- The same batter works for waffles. Heat the iron fully and brush it with oil, then fill it about two-thirds so the batter spreads to the edges. Cook until the steam slows and the waffle releases easily.
- From Ann’s dad, Will Imanse. The Alderson family’s only pancake recipe.