Pancakes took me absolutely forever to sort out, I always had them browned on the outside and unbaked on the inside. I finally managed to find an approach that no chef would approve of – cooking them in oil on a low heat. Yes, it takes longer but its the only way I have managed to make perfect pancakes every time.
Now that I have mastered (or at least can cook) the pancake, I love changing up the flavours, and these are my absolute favourite!
The blueberries and cinnamon go rally well together, and having brown sugar enhances the maple syrup (mmmm). As you can tell, I also have them with bacon to have a delightful salty-sweet.
Makes 12 pancakes of Medium size
- 1 1/3 cups plain flour
- 1 1/4 teaspoons baking powder
- 4 tablespoons brown sugar
- 1 tsp cinnamon
- 2 large eggs
- 3/4 cup whole milk ( I use Jersey Milk, but for a less fattening option you can use 1%)
- 3/4 tbsp lemon juice
- 4 tablespoons butter, melted
- 1 tsp vanilla extract
- Oil for the pan
Put the flour, baking powder, cinnamon, and brown sugar in a bowl and mix together with a whisk to get rid of any major clumps
add eggs one at a time, stirring until thick
combine lemon and milk and let sit to the side
add the butter, vanilla and lemon-milk mixture. The batter does not need to be smooth.
Let sit for five minutes to thicken.
Put oil in a flat-bottomed frying pan and heat on low
add 1/4 cup batter at a time
Flip when the edges brown
Enjoy with maple syrup and maybe some bacon if you are a meat-eater. 🙂