Self-help Pancake Buffet
Mix the pancake batter the night before or at least an hour or more before you intend using it. We have even tested cooking the pancakes the day before, interleaving them with baking paper and briefly microwaving them (with the paper) just before use.
- Makes about 20 regular pancakes and 20 lacy pancakes
- Recipe Category: Batters pancakes wraps, Breakfast eggs
- Products in this recipe:
You Will Need:
Ina’s Tip
These pancakes freeze well. Use half water and half soda water to make feather light pancakes. Milk is inclined to make pancakes tough.
Method:
Sift together the flour, salt and baking powder.
Mix together the water, sugar, egg, vinegar and oil.
Make a hollow in the flour mixture and add the liquid to the centre hollow.
Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or the easiest of all, mix in a food processor.
Leave to stand for 1 hour at room temperature, or overnight in the fridge.
Keep a saucer with oil and a crumpled piece of paper towel at hand to lightly grease an 18 cm (base measurement) pan every so often.
Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time.
Angle the warm pan back and forth with a movement of the wrist to spread the batter evenly over the entire surface of the pan.
Remember a thin batter makes thin pancakes.
The batter will thicken slightly if left to stand overnight.
Just add a little water if required. Interleaf cooked pancakes with 15 cm x 15 cm squares of baking paper.
Lacy pancakes
Pour batter into a squeezy bottle.
Squeeze the batter into the well-oiled pan in a twirly lace pattern.
Cook for about 40 seconds or until light and golden in colour.
Turn with a spatula and cook the other side.
Carefully remove from the pan and place on a 15 cm x 15 cm square of baking paper.
To serve:
Pile the fillings of your choice on one of the regular pancakes and then top with a see through lacey pancake.
These pancakes freeze well.
Use half water and half soda water to make feather light pancakes.
Milk is inclined to make pancakes tough.
Serve with:
Self-help Pancake Buffet
Mix the pancake batter the night before or at least an hour or more before you intend using it. We have even tested cooking the pancakes the day before, interleaving them with baking paper and briefly microwaving them (with the paper) just before use.
- Makes about 20 regular pancakes and 20 lacy pancakes
- Recipe Category: Batters pancakes wraps, breakfast eggs
- Products in this recipe:
You Will Need:
Method:
Sift together the flour, salt and baking powder.
Mix together the water, sugar, egg, vinegar and oil.
Make a hollow in the flour mixture and add the liquid to the centre hollow.
Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or the easiest of all, mix in a food processor.
Leave to stand for 1 hour at room temperature, or overnight in the fridge.
Keep a saucer with oil and a crumpled piece of paper towel at hand to lightly grease an 18 cm (base measurement) pan every so often.
Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time.
Angle the warm pan back and forth with a movement of the wrist to spread the batter evenly over the entire surface of the pan.
Remember a thin batter makes thin pancakes.
The batter will thicken slightly if left to stand overnight.
Just add a little water if required. Interleaf cooked pancakes with 15 cm x 15 cm squares of baking paper.
Lacy pancakes
Pour batter into a squeezy bottle.
Squeeze the batter into the well-oiled pan in a twirly lace pattern.
Cook for about 40 seconds or until light and golden in colour.
Turn with a spatula and cook the other side.
Carefully remove from the pan and place on a 15 cm x 15 cm square of baking paper.
To serve:
Pile the fillings of your choice on one of the regular pancakes and then top with a see through lacey pancake.
These pancakes freeze well.
Use half water and half soda water to make feather light pancakes.
Milk is inclined to make pancakes tough.