Recipe by joanna_giselle
I got this recipe from a friend (Helen) whose roommate used to work at the Pancake Parlour. They are wonderful and can be eaten as a savoury dish or as a dessert.
Top Review by I'mPat
I made as per recipe but the when I cooked the first pancake it was so thick (maybe my eggs were smaller or just the consistency of the flour I was using that caused this), that I couldn't cook it through without burning it so I added another 1/4 cup of milk which was just enough to thin it out so I still got good size pancakes and not crepes, I would also add a touch of vanilla in next time. I got 14 bread and butter plate size pancakes out of the mix which we enjoyed with sugar free maple syrup (me), the DM enjoyed with a vanilla yoghurt, the DS with some jam and cream and the DH with a sprinkle of sugar and drizzle of lemon juice. Thank you Perfectionist cook, made for Aussie/Kiwi recipe swap #50 March 2011.
- 2 eggs
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups milk
- 2 cups plain flour
Directions See How It's Made
- Beat eggs and then add baking powder, sugar, salt and milk. You can use a hand-held mixer if you wish.
- Then add flour all at once and mix with a WOODEN SPOON only until batter is fairly smooth.
- Set aside until you see small bubbles forming on top of the dough.
- Heat a frying pan with a light coating of oil and test temperature by dropping a teaspoon of batter into the centre of the pan. When it turns golden brown the temperature is right.
- Add a ladle full of batter in the centre of the pan and cook until bubbles appear, then flip and cook other side until golden brown.
- Keep warm and serve with warmed maple syrup or honey and ice-cream.
- You can also serve this with grated cheese and ham, which you place over the pancake while the second side is cooking until it melts. (It's fabulous).