Pancakes have always been one of those delicious comfort foods that suits everyone in our family. Feeling poorly? Make pancakes. Not sure what to have for breakfast? Whip up some pancakes. Having a family brunch? Pancakes. Traditionally I am a fan of a roll-up crepe with lemon and sugar; its what my nana used to make for me when I was younger due to me being a
vegetarian ‘fussy eater’. She’d whip up the batter in a plastic bowl before we arrived and I can still remember the smell of the butter almost burning in the frying pan as she fried up thin, crispy pancakes and drown in them in tart lemon juice and granulated sugar. Pure happiness.
Fast forward a few years and we rarely make crepes now; ditching them in favour of their fluffier and arguably more versatile American style cousins. Drop scones, Scotch pancakes, or as my youngest brother calls them ‘fluffy little buggers’.
It was over the Christmas holidays that we had a conversation about pancakes that my brother told me he’d found the perfect technique for fluffy buggers (I’m going to rename them Fluffy Bunnies from now on; y’know, because the kids might be reading) ‘use self-raising flour and add a pinch of bicarbonate of soda’. Challenge accepted I’ve made a few batches and he’s right; adding a pinch of bicarb does fluff them right up. So here’s our new family recipe for Fluffy BUNNIES. Enjoy.
I never really weigh anything; I can’t be bothered and after watching an episode of one of Jamie Oliver’s shows I now just use the same cup for roughly measuring out the ingredients. For us its a mini Paw Patrol mug but I’m sure a regular cup works just as well.
1 cup of self raising flour
1 teaspoon of bicarbonate of soda
1/2 teaspoon of vanilla paste (because we eat them with fruit and syrup or whipped cream but if you like a more savoury pancake, leave this out)
Half a cup of cold water (controversial, I know, as milk is the traditional wet ingredient here but according to the husband water creates steam which puffs them up more. He’s right – don’t tell him)
I use a soup container to mix mine in as it has a lid and can be kept in the fridge for a day or so.
Mix all the ingredients up (I use an electric whisk) and leave it for about 30 minutes, an hour if possible. It should be the consistency of a thick batter; a bit like yogurt.
Oil up your frying pan and remove the excess oil, once heated, with a piece of kitchen towel.
Use a spoon and drop a tablespoon of batter into the pan. it should spread slightly and as it cooks holes should start to appear in the surface. Once the edges look firm and the bubbles have all popped (about 1 minute) flip them over and cook the other side for another minute.
Serve with, well, anything you like really. Golden syrup, maple syrup, fruit, yogurt, compote, bacon, eggs…
Over Christmas we’ve had pancakes for brunch almost everyday, which is possibly why I’m returning to work with an extra layer of winter insulation. Ok, I know i could make them healthier than the drowning of golden syrup I favour but its winter, and there are always extra layers needed to keep me warm.
This recipe has also been adapted to cater for my amazing friend Laura who is gluten free. Coconut flour and mashed bananas instead of self raising flour create the same texture and they still puff up like little clouds.
Enjoy, food fans.