We have a serious pancake addiction in our home. I don't think a week passes by where at least one family member doesn't suggest pancakes for a meal. You can't overlook hotcakes as a kid-pleaser at any time and they're more than ideal for feeding hungry children on school holidays.
I have personally always cherished a visit to the Pancake Parlour. Their pancakes are magically big and fluffy and taste divine with a side order of pure maple syrup. Unfortunately for us, the Pancake Parlour is not located nearby, so we don't get to go more than a couple of times a year. (Cue violins.)
So, see a need, fill a need. I have had to come up with my own version of copy-cat Pancake Parlour pancakes to satisfy my cravings and I am so excited to share this with you. These are super delicious!
This recipe makes a huge batch of truly stunning, light and fluffy pancakes that taste very similar to those at our favourite restaurant. Unfortunately though, you will have to do your own baking and cleaning up, which is quite unlike a trip to the Pancake Parlour but, the convenience is unmatched!
These come together quickly in a Thermo. Alternatively you can use a blender or stand mixer just as easily. Or you can just mix this up by hand. Pancakes work no matter how they're prepped. Kids like to help out too. (If you can bear it!) There's no denying it, preparing a batch of homemade pancakes does make a good school holiday kids' activity.
The Best Fluffy Pancakes Ever
Preparation time: 5 minutes. Cooking Time: 20 minutes.
Yield: Approximately 36, pikelet-sized cakes.
450 grams of plain flour
8 teaspoons of baking powder
2 tablespoons of caster sugar
700ml of milk
1 teaspoon of salt
50 grams of butter or margarine
Pop all the ingredients together in your Thermo bowl and mix on Speed 2 for 2 minutes, pausing once to scrape down sides.
If using a blender or stand mixer, blend all ingredients until a smooth batter is formed.
If mixing by hand: Add dry ingredients to a large mixing bowl. Whisk the eggs, milk and melted butter (or margarine) in a separate bowl.
Make a well in the centre of the dry ingredients and add the wet mix. Blend together gently with a wooden spoon until a smooth batter results.
Whichever method you use, allow your batter to sit for a couple of minutes so that it thickens and a few bubbles form on the surface.
Season a hot skillet with a little margarine or butter over a medium-high heat, then turn the heat down and pour in your batter. Once the pancakes have risen and bubbles form, flip them and give the underside a light browning, which takes less than a minute.
Have a large platter nearby to fill with your pancakes as you work. I have found enamel cookware to be ideal for keeping large batches of pancakes hot until they're ready to eat. There's no need to cover the pancakes as you cook, as each new batch will keep the tray warm.
|Thick, fluffy and filling pancakes.|
Serve your pancakes with pure maple syrup or add vanilla ice cream too. Lemon and sugar, golden syrup, honey and chocolate sauce all make excellent alternatives. For additional hotcake recipes, try Karen Martini's ricotta hotcakes, or these yummy kids pikelets.
Do you entertain your kids by allowing them to cook?
Do you have any excellent toppings for hotcakes you can share?