Mmmmm – a stack of warm, homemade pancakes is a great way to start the day. This recipe lets bigger kids prepare breakfast by themselves, to treat Mum on Mother’s Day (or just for a regular weekend breakfast with the family). Souring the milk with vinegar and allowing the mixture to rest before cooking gives the best results for fluffy, photo-worthy pancake stacks. Use our yummy topping ideas or experiment with your own combinations for a delicious breakfast treat.
Serves: 4 (double the recipe for more generous servings)
Preparation time: 30 minutes
1 cup plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
2 tbsp sugar
¾ cup milk
1 tbsp white vinegar
1 tsp vanilla
Cooking oil spray
Lemon wedges and sugar
Sliced banana, walnuts and maple syrup
Fresh berries and honey
- Mix vinegar into milk and sit for 5 minutes until lumps form
- Stir together dry ingredients together in a bowl
- Whisk in egg, soured milk and vanilla, until mixture is smooth
- Leave mixture to rest for 15 minutes, until bubbles rise to the surface. Don’t stir it again.
- Heat a frying pan over medium heat and spray with cooking oil
- Use a soup ladle, gently scoop up an even amount of the mixture, then tip it in a steady stream right in the middle of the frying pan to get a nice round pancake
- Cook until regular bubbles form on the surface of the pancake, then flip it over and cook for a further minute or two until golden on both sides, and remove to a warm plate
- Continue until all the pancake mixture is cooked
- Serve 2 or 3 pancakes in a stack with mum’s favourite topping.
- For bonus points, serve as breakfast in bed on a tray.