See what I did there? Hilarious.

Somebody help us if that’s the quality you should expect from this post. It probably is. Let’s face it. So, moving on. It turns out that post Plus Size Fashion Weekend Australia there was a bit of buzz happening about my pancakes. I’d blush and pretend to be all humble and coy but seriously, I make some fine ass pancakes, so I won’t bother. First of all there is no fixed recipe for my pancakes. Awkward. Recipe post, no recipe. Eeek.

BUT I recommend the Nigella basic pancakes recipe that can be found pretty  much everywhere on Google. I don’t use sugar in my pancakes, I figure people are usually adding jam or something else to them anyway and don’t even miss it. Do the Nigella thing and my biggest suggestion is to keep an eye on the consistency. If it’s too thick you’ll get like 4 pancakes out of a 15 pancake mix. Too thin and they’ll just be, well, crap. It’s a similar consistency to, well… Ummm. Gah. Check out the pics. I’ll try to think of something…

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My tips are;

  • Get a pancake pan {mine is almost dead, as you can see}. Look for flat sides, this helps with the flipping.
  • Heat the pan at an even low heat. Really, you want to use just above off once the pan has been heated.
  • Practice your flips, it’s the only way to learn. Loosen the edges with your spatula first.
  • Add butter to the mix, not to the pan. A small spray of cooking oil if the pan gets too much mixture will help it not sticking.
  • Chill the mixture before using if possible.
  • Pour to the middle of the pan for round pancakes.
  • The thicker the mix, the thicker the pancake but the fewer you’ll get.
  • Allow to cook through {bubbles visible} before you even THINK about flipping. If the bottom is burnt, the pans too hot.
  • Eat as you go. There are never any left once you finish cooking.

Oh, the consistency is like chilled thickened cream. Thick but runny. You know… Sort of. Confession, I had to make these with plain flour so they’re a little crap. Sigh. Best laid plans and all at. 

So get flipping Suger’s. I want pics!

  • Oh yum now I want pancakes this morning. Ain’t going to happen though with kindy run on this morning and lunches to pack. I must say SNAPS on the no sugar same here why do it when your lathering it with sweetness. I often cut sugar out of muffin recipes too or reduce it significantly especially if it’s a fruit muffin that will have natural sweetness once cooked.

    • I make them the night before because I never have time in the morning. They reheat really well and I love them cold with vegemite. 😉

  • Laura Diete

    Agreed, I never put sugar in my pancakes… especially seeing as my kids use about 1/2 a bottle of maple syrup per sitting! I’ve been trying to make more nutritious pancakes lately and like you don’t use a ‘recipe’ but go by sight. I’ve been whizzing up oats, banana, eggs, milk, chia butter (seeds mixed with water to make a jelly consistency) and cottage cheese until smooth, then putting in as much flour as it needs. They still taste good and I feel a lot better about feeding them to my kids who basically use them as a sponge for maple syrup 😀

    • Oooo, sounds yum. I’d love to hear more about those recipes! I know what you mean about the vehicle for maple syrup, your kids sound exactly like my husband. Haha.

      • Laura Diete

        Recipe?? There isn’t one, just experimentation. Make one, taste it and add more egg, milk or flour to alter the texture – you get a feel for it after a while. We had them this morning 😀 I was thinking of you. I guess they become the pancake equivalent of ‘multigrain’ as opposed to ‘white’ bread. At the moment I like having mine with sliced banana and/or berries and yoghurt, and just a little drizzle of maple syrup – adds sweetness with nutrition.

  • river

    As always your pictures haven’t loaded, I’ll see them next time round….
    I almost always use plain flour for my pancakes and use a whisk to beat in the eggs and milk, that helps to make them fluffy. Very occasionally I’ll use self raising flour, then they turn out more like Macca’s hotcakes. Like sponges. Never ever add sugar. I don’t have a “proper” recipe either, just add the milk a bit at a time until it looks right. The consistency varies depending on how fresh your flour is, also there is a difference between brands. I buy the cheap generic flour.

    • Naaaw, sorry to hear that! Try refreshing the page, sometimes that works for me.

      Really!? How do you make that work? I find mine end up really dense and sort of rubbery. Maybe it’s the quality of flour then… Great tips, thanks River. Glad to read your face around here again!

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