Who likes to dress up fancy to go eat breakfast food and get pissed at 11:30 in the morning? Trick question- we all do!
If you follow me on Instagram (@heybooblog), you might’ve seen these golden syrup-drenched beauties that I posted the other week –
How good do they look? That was my first attempt at doing a thicker, American-style pancake. I can say that I’ve got better, hence why I’m now putting up the recipe. No joke, I made these about four times last week, and I had to stop myself because it was getting ridiculous.
Whenever I go out for breakfast/brunch, I always go for the pancake or waffle option, especially if it comes with bacon or fried chicken and a side syrup (I, too, can taste the oncoming heart attack). Obviously we can’t currently indulge in a tipsy brunch session with our pals at the local Slug and Lettuce, but what’s stopping you from picking up a bottle of bubbles during your weekly shop, setting up a Zoom call with your friends, and making these bad boys?
- 200g plain flour
- 1 1/2 tsp baking powder
- 4 tbsp caster sugar
- 195ml milk
- 1 large egg, beaten
- 3 tbsp melted butter (roughly 45g)
- Olive oil for cooking
- Put a large plate in the oven and preheat to 100C-120C. In a large bowl, sift the plain flour and baking powder, and then add the caster sugar.
- In a smaller bowl, lightly beat your egg and then add the milk. Microwave your butter on a medium setting, and allow to cool for a few minutes before adding to your eggy milk. Lightly whisk so they’re all combined.
- Pour your liquid ingredients into your dry ingredients and mix together with a fork until there are no lumps in the batter. I don’t know why a fork specifically, that’s just what I do, but a whisk would probably work too. Once all the lumps are gone, leave the batter to stand for a few minutes.
- While the batter does its thing, put a non-stick pan on a low-medium heat and add a drop of olive oil (I KNOW, you don’t need oil in a non-stick pan, but this is how I get the nice crispy edges on my pancakes I oh-so enjoy).
- Wiggle your pan around until it’s evenly coated, and then spoon in a tablespoon or two of your thick batter. Shape it with the back of the spoon into a circular shape, and try to keep it the same thickness all over. You want it to roughly be the size of a scotch pancake (about 3-4″ wide).
- After a minute or two, little bubbles should begin to appear on the top of the pancake that burst and stay open. This means your pancake it ready to flip!
- Flip the pancake with a spatula and let it cook on the other side until golden brown. Once done, put it on the plate in the oven to keep it toasty. If your pan is dry (no oil left), add a little more and let it warm up before you put the next load of batter in the pan.
- Repeat until all your batter is gone and the plate in the oven is full!
Whether you’re a sweet-savoury gal like me, or a berries-and-yoghurt kinda person, I know that these pancakes taste good with anything! They’re so fluffy and thick and delicious that you might as well put anything on them because you’ll enjoy it regardless (probably…I hope…maybe).
What’s your go-to brunch food? Are you the health goddess who goes for the granola and mixed berries? Or the sophisticated babe who goes for the eggs and salmon on a muffin? What do you think our brunch choices say about us as people, or are we just not gonna go down that road?
Talk to you soon,