A couple of weekends back, I felt like a good breakfast. Usually I have to rush to work or attend church so cooking up a good hearty breakie is out of the question. Since I have changed my work schedule, it allows me a little more time in the mornings on weekends to whip up something else other than muesli/yogurt/fruit combi or bread with peanut butter/kaya/nutella.
Pancakes are a classic. Whether is it for breakfast or dessert, they are fast to whip up and is most definitely a sure-hit within family members and friends. Out of all the pancake recipes I have, I like this one best. It's easy, fast, fail proof and the end result is always more than satisfying. Strawberries are in season-and what better way to eat them but with pancakes?
Classic Pancakes Makes 5
1 cup of plain flour
1 ½ teaspoons baking powder
1 tablespoon of caster sugar
¾ cup of milk
30gram of spread, melted and cooled.
Strawberries, caster sugar and honey to serve.
Sieve flour and baking powder into a large bowl. Stir in sugar. Whisk milk, eggs and melted spread together. Add liquid to dry mixture. Using a wooden spoon, mix till well combine.
Cover and stand for 15 mins (if you are short of time, you can skip this step. Resting the batter will help create fluffier pancakes).
Heat a non-stick frying pan. Pour 1/3 cup batter into pan. Use a spoon to spread the batter out into a 12cm circle. Reduce heat to low and cook for approximately 2-3 mins, or until bubbles start appearing on the surface.
Turn and cook for a further 2 minutes.
Wrap pancakes in clean tea towel to keep warm. Repeat with remaining batter.
Serve warm with sliced strawberries, sprinkled caster sugar and honey.