The Perfect Pancake

The Perfect Pancake

A batch of pancakes for a sweet dessert after dinner. Something sweet for the sweet.

  • Sift 160g of flour, 30ml of sugar, 15ml of baking powder and 15ml of salt into a large bowl and whisk together and set to one side.

  • Melt 60ml of butter in a small bowl. In a medium bowl whisk 250ml of buttermilk, 1  egg and 10ml of vanilla essence together. Stir in the melted butter.

  • Add the wet mixture to the dry and mix until combined.

  • Put some butter in a large pan over medium-high heat. Once melted and bubbling, add about ⅓  to ½ cup of batter to make a pancake, depending on your pan size. Make sure not to add too much batter to the pan when making the pancakes. The less batter you add and the more you spread it out the thinner it will be and less like flapjacks. 

  • Cook for a few minutes until golden then flip over and cook for an additional minute. Add more butter as you make more pancakes.

  • For the vegan option: Don’t add milk and egg, instead use 1 cup water, and the same amount of flour, sugar, salt, baking powder, and oil as the recipe above. 


For topping ideas, we love simple cinnamon sugar and lemon, mixed fruit and ice-cream, and the all time nutella…. Go on.