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30 mins

American style pancakes but with fewer refined ingredients
One difference between my adolescent self and now is that I can no longer start my day on an empty stomach. My feelings towards breakfast hasn’t changed, though now I indulge in a leisurely meal, mostly ignored with the help of the TV to trick myself into eating.

This isn’t possible when you’re trying to leave the house by 6.30am, so I resorted to trick number 2: it’s never the wrong time for pudding. Knowing I would be indulging in syrup and butter as toppings I tried to make the pancakes themselves as wholesome as possible.

Posted by BAKE from London, United Kingdom • Published See BAKE 's 7 projects »
  • Step 1

    Seive together the dry ingredients and set to one side.

  • Step 2

    In a separate jug mix together the wet ingredients.

  • Step 3

    Pour the milk mix into the flour mix and beat with a fork till smooth.

  • Step 4

    Leave for a few minutes to settle.

  • Step 5

    Heat a pan on a medium with a little oil and ladle 1/6 batter into it.

  • Step 6

    Flip pancake when the top starts to bubble, and continue to fry until both sides are golden brown.

  • Step 7

    These can be kept in the fridge or freezer and reheated in a toaster when required.

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