This recipe checks all my boxes: quick to make, easy to adapt, full of flavour. It makes about 6-8 very thick, fluffy, filling pancakes that aren’t too sweet.
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1 tablespoon baking powder
- 1 1/4 tsp white granulated sugar
- 1 tsp cinnamon
- 1 egg
- 1 cup milk
- 1 tsp vanilla essence/extract
- 1/2 tablespoon melted butter (I like to melt the butter in the frying pan I use to cook the pancakes – saves on dishes and means the pan is ready to go right away for cooking)
- 3/4 cup blueberries (fresh or frozen – thaw if using frozen)
- In a large bowl/stand mixer bowl, stir together the flour, salt, baking powder, cinnamon, and sugar.
- In a smaller bowl, whisk the milk, egg, and vanilla essence together.
- Add the milk mix to the dry mix and stir/mix well (use low/stir setting on stand mixer)
- Add the melted butter and the blueberries to the mixture and stir well (the mixture will be thick and fairly dry)
- Make sure your frying pan is hot (I like to go medium-hot and as mentioned, leave the pan on after melting the butter in it). Spoon pancake mix into frying pan and cook until golden brown on both sides (about 3-5 mins).
- Serve with maple syrup, extra blueberries, bananas – whatever you like to adorn your pancakes with.
Notes and Adaptations
- Add a tablespoon of cocoa to the dry ingredients for chocolate pancakes
- Use chocolate chips or bananas (cut into small pieces) or any other berries instead of or with the blueberries
- Use all white or all whole wheat flour; I like to mix the two for flavour and to make it slightly healthier than all white flour
- Add a pinch of ginger and/or ground cardamom for extra flavour
- Add a teaspoon of instant coffee or espresso powder for a nice nutty coffee flavour
The original recipe I
shamelessly stole from adapted says to leave the mixture for an hour. I find this isn’t necessary as the baking powder and the relative dryness of the mixture mean you can make thick, fluffy pancakes right away. Why wait? The nice thing about these being really thick, though, is that if you do need to wait (e.g. for someone who is sleeping in – no names mentioned), the mix stays nice and thick and doesn’t go watery.
Because the pancakes are really thick, I like to turn them a few times as soon as I’m able to ensure they cook all the way through.