July 7, 2010 § 3 Comments
We have hotcakes at least twice a week. The girls love them and they’re so tasty – fluffy and soft! I like to make the batter the night before so all I have to do in the morning is get CJ to make them. 😉
What you need:
- 1.5 cups of self raising flour – wholemeal or plain, either works well
- 1/2 teaspoon of bicarb
- 1 teaspoon of sugar
- 1 tablespoon of butter
- 1.5 cups of milk
- 1 egg
How to make them:
- First, preheat your pan on a med/high heat.
- Now, while your pan is heating up place the flour, sugar and bicarb in a bowl and combine thoroughly with a whisk.
- Now add the egg, butter and milk and mix it together so that the mixture is completely combined and there are no (or little to no) lumps.
- Grab a ladle and spoon one spoonful onto the pan, and wiggle the pan a bit so the mixture makes the circle a little bigger and spreads.
- Cook until there are bubbles on the top of the pancake, and then flip it over with an egg flip. You’ll know when that side is done when the pancake rises a little and looks fatter – pat it down with your flip and then remove it from the pan and do your next one.
- Keep this process up til the mixture is finished. It makes about 4 small ones and 4 big ones.
We like to serve ours with whipped cream and maple syrup, or lemon and sugar. It’s also nice to drop a few blueberries into the pancake before it gets flipped the first time on the pan.