Whilst this isn’t technically baking, there’s nothing better than a stack of pancakes on a weekend morning. I prefer american style – big and fluffy – rather than the thin, crepe-like version. With pancake day just around the corner, I decided to make a stack of plain and chocolate pancakes over the weekend to satisfy my craving. Recipe follows..
Adapted from BBC Food, makes approx. 8 small pancakes
- 135g plain flour
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp caster sugar
- 140ml milk
- 1 egg
- 2 tbsp melted butter (+ a little extra for cooking)
- 2 tbsp cocoa powder
1. Sift flour, baking powder, salt and sugar into a large bowl. In a separate bowl, whisk together the 125ml of milk and egg, then add the melted butter.
2. Make a well in the centre of the flour mixture and slowly add the milk mixture, beating as you go along. You want to keep beating until there are no further lumps in the mixture. At this point, if you want to stick with just plain pancakes, skip to step 4.
3. For chocolate pancakes, spilt the mixture into two – half will become the batter for the plain pancakes, the other being for chocolate pancakes. Sift in the cocoa powder to chocolate half of the mixture and add the remaining 15ml of milk.
4. Heat a frying pan over medium heat and add a small amount of butter. Once this has melted, add a ladle of the pancake mix (plain, chocolate, or both at the same time!). My ladle is the perfect size for small pancakes, but add more mixture if you want a larger pancake.
5. Once the pancake starts bubbling on top, it’s time to turn it over, or, if you’re more adventurous, do a proper pancake flip! Cook until both sides are golden brown, then set aside. I like to put a plate over a saucepan with simmering water and put pancakes onto the plate to keep them warm whilst I make the rest.
6. Keep going until you’ve used up all the batter.. then stack, add some maple syrup, butter, or whatever takes your fancy and enjoy!