Traditional Pancakes

Pancakes with butter and maple syrup

My father-in-law bought a pancake maker some weeks ago. Seeing that he (or my MIL) have not used it, I borrowed it to make some pancakes for ourselves. I think a pancake maker is not necessary as you can easily cook it in a frying pan. Anyhow, I did not mind being lazy just this once... ;)

(from Taste)
2 cups self-raising flour
2 eggs
2 cups milk
60g melted butter
pinch of salt

Sieve flour and salt into a large bowl. Whisk eggs and milk in a separate bowl. Make a well in the centre of the flour mixture and pour in the egg mixture. Whisk until the batter is smooth.

In a non-stick fry pan over medium heat, brush with extra butter to lightly grease. Pour 1/3 cup of batter into pan to form a 15-cm diameter disc (or a size that you desire). Cook for 2-3 minutes or until bubbles appear on the surface and pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Continue with the rest of the batter. Makes about 10 pancakes.

Serve warm with butter, maple syrup and hulled strawberries.


If you want to make pikelets (a smaller version of the pancake, about 6cm in diameter) you can use this same recipe. Put about 1 Tbsp of batter into the fry pan.

These pancakes freeze well. You cannot finish an entire batch in one go unless you share them with your friends. Pack them in individual portions (depending on how much you eat for breakfast) in freezer zipper bags.