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Pancakes: an indulgent, delicious breakfast

Pancakes and waffles make a great breakfast treat – and they don’t have to be loaded with calories

How often do you think of making pancakes or waffles for breakfast? Truth is, they don’t have to be thick and stodgy, smothered in syrup and topped with whipped cream.

The basic batter for both pancakes and waffles is more or less the same; the difference is in the machinery used to make them. Waffle irons have hinged, honeycomb griddles which cook the waffles both sides at once, while pancake makers, more commonly known as frying pans, abound in even the most basic of kitchens.

Basic Pancake or Waffle Batter

175g plain flour
2 tsp baking powder
1 tbsp sugar
pinch of salt
300ml milk or buttermilk
1 egg
2 tbsp vegetable or sunflower oil
oil for frying

For pancakes:

1. Mix together the dry ingredients
2. Whisk together the milk, egg and oil and quickly beat into the flour. Heat a little oil (medium heat) in a large frying pan and spoon in about 2 tbsp per pancake (this gives you 6–8cm size pancakes). Use more for larger ones
3. Cook until bubbles form on the top and they’re golden brown underneath, about 2 minutes, then turn over and cook for another 1–2 minutes
4. You will need to do this in batches so keep your finished pancakes warm while you cook the rest.

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