My absolute go to pancake recipe, shot for Paleo Foods Co using their honey and pecan grain free granola. This recipe never fails me and makes the fluffiest pancakes perfect for a weekend brunch.
300ml Semi-skimmed milk 250g Plain flour 2 Medium eggs 2 tsp Baking powder 4 tsp Caster sugar 1 tbsp Rapeseed oil (or other flavourless oil)
Combine all ingredients, except the oil, in a large bowl and whisk to a smooth consistency, don’t over mix. Transfer the batter into a jug, if you have one - I find this is easier and less messy than spooning or ladling it into the pan
Heat the oil in a large pan over a medium heat and swirl around to coat the surface of the pan. Pour off any excess oil and give it a quick wipe with a piece of kitchen towel so you are left with a light film of oil on the pan.
Pour small portions of batter into the pan and cook for 2-3 minutes until small bubbles appear on the top of the pancake and the surface begins to look matte. Flip the pancakes over and cook for a further 2 minutes until both sides are golden brown. Continue this process with the rest of the batter.
Serve immediately with your choice of toppings.
Tip; Any left over batter can be kept in an airtight container in the fridge for up to 5 days - just give it a quick whisk before cooking.