I love Sundays. I usually try to get
all some of the house work done on every other day… because Sunday is “chill out” day. Sunday is lazy mornings, relaxing over coffee, before heading to Mass day. And if time permits, I’ll even indulge the family with pancakes… because who doesn’t love a fresh-off-the-pan, fluffy, sweet pancake for breakfast?
Life has been supremely busy as of late, so it’s been a while since I’ve made these. But when I make them, the whole family is happy.
- 1½ cup self raising flour, sifted
- ¼ cup cocoa (optional, for chocolate pancakes only)
- 2 tablespoons caster sugar
- 1 pinch of salt
- 1 cup milk (I use soy to make it dairy free)
- 2 eggs
- 60g butter, melted
- Extra butter, for the pan
- Maple syrup and strawberries, to serve
- Combine flour, sugar, salt and cocoa in a bowl. Make a well in the middle.
- In a separate bowl or jug, combine the butter and milk
- Add eggs to the mix OR for extra fluffy pancakes separate the eggs and add the yolks to the butter and milk mixture. Whisk the whites until they are stiff, then fold gently into the butter and milk mixture.
- Combine the liquid mixture with the dry ingredients. Whisk gently until all ingredients are combined.
- Heat a pan to medium heat. Heat a small dollop of butter on the pan.
- Use a spatula to measure equal amounts of batter for each pancake, and pour one spatula-full onto the hot pan. Cook for ~3min or until bubbles start to pop on the top of the pancake.
- Flip over and cook for an additional 1-3 min, depending on the heat of your stove.
- Serve with maple syrup and fresh fruit.