Sunday morning pancake breakfast


We always have pancakes for breakfast on Sunday mornings. Always. Variations on a theme, but always pancakes. They’re so easy to make…give them a go. They don’t need much in the way of equipment either. We usually have glacé cherries and pecans in ours.

I use an odd mix of weights and measures in cooking. Old recipes, I use pounds and ounces…new recipes, I use grammes…US recipes, I use cups. Here, ounces, because I have been making these for years and this recipe is from my head, not written down. I will add metric measures later.

Breakfast pancakes
8oz self raising flour.
1/2oz caster sugar
1 teaspoon bicarbonate of soda

2 eggs
Half pint mug of milk – that’s about 10 fl oz
1 tablespoon (approx) vegetable oil…sunflower, nut oil (I like walnut)…just not strong olive oil.
1 teaspoon vanilla extract

Flavourings. Chopped glace cherries, chocolate chips, pecan or walnut pieces, raisins, blueberries, strawberry slices, banana slices, etc. Quantity, as much as you like.

Top tips
I tend to just fill a mug to about 1cm from the top with milk, then add the oil and vanilla to that. Then it mixes well.

I use McDougalls cake flour because it is really reliable to work with.

Don’t add all of the milk at once. Save a bit for the end and then you can make the batter thinner as needed. Play around with this. Thick batter makes thicker pancakes and is better with fresh fruit. A bit more milk and you get thinner pancakes with a more moist consistency. See what you like best.

Mix dry ingredients. Stir and then whisk in eggs and milk/oil/vanilla.

Add any flavourings to the batter and stir in. Add any combination of things you fancy…but just be aware that really sugary things like chocolate tend to burn a bit, and really watery things like fresh fruit will make the batter a bit slower to cook.

Heat a heavy-based non-stick pan over a medium-to-high heat. Oil pan lightly (I use oil on kitchen roll and wipe it round the pan).

Drop 1 tablespoon of batter into pan…do three or 4 pancakes at a time like this. Cook for 1 or 2 minutes, until a skin starts to form on the top surface.

Check underside of pancake to see if it is done by lifting with a spatula or fish slice. Once the bottom is cooked to your liking (I prefer golden), flip the pancake over and cook for about 1 minute on the other side.

When cooked, transfer to a cooling rack for a minute…then eat…with maple syrup, butter, chocolate spread, jam….!

Lavender pancakes


A nice idea in the summer is to add a few lavender flowers to the pancakes. These are lavender and pecan and cherry. Pick the petal bits from three or four lavender heads and sprinkle onto the pancakes as the underside is cooking. Serve with strawberries and maple syrup.

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