Pancakes are a type of flat bread or very simple cake, not necessarily sweetened, enjoyed by cultures around the world. Pancake recipes vary, but all have the same basic ingredients of flour, eggs and milk. Some countries, like the United States and Canada, serve pancakes for breakfast while others, such as those in Europe, serve pancakes as desserts, for breakfast or even as a side dish. They are eaten plain, with butter and syrup, sprinkled with powdered sugar or filled with fruit or cheese or simply sprinkled with sugar and lemon juice. Whatever the tradition, pancakes are a virtually universal and enjoyable dish.


The following ingredients will make about 8 10-inch (25cm) pancakes (more or fewer, depending on the size). You may change the amounts of ingredientsaccording to the number you wish to serve.

         2 cups (18oz/510g) self-rising or all-purpose flour

         2 or 3 eggs

         1 1/2 cups (350ml) of milk

         1/2 teaspoon of baking powder

         2 tablespoons of butter or vegetable oil

         5 tablespoons of sugar (optional)

         5 tablespoons of sugar (optional)

Add a pinch of salt


  1. Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients (omit baking soda if using self-raising flour). Do not stir mixture at this point
  2. Melt the butter in a microwave–safe bowl. Make sure that it’s completely melted; about a minute is sufficient.
  3. Add the butter and milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy
  4. Heat the frying pan to a medium low flame. If you have an initial “pancake” setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won’t stick.
  5. Sprinkle a few flecks of water onto your pan. If it ‘dances’, or jumps from the pan with a sizzle, the pan is ready for the batter.
  6. Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle or greased frying pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.
  7. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.
  8. Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
  9. Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips, cookies, candy crumbles or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.



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