The hungrily anticipated Pancake Day is here. From blueberries to protein, oatmeal or sweet potato, there are stacks of pancake recipes to choose from online. I am keeping it sweet and simple and maybe slightly biased, with a simple three-ingredient (but the best) recipe passed down from my mum.
Ready, set, go, it's time to beat those eggs and get your crepe on.
My mum's pancake recipe
Despite all of us kids being full-grown adults, every year, my mum gets ahead of the mad rush by grabbing one ingredient in advance, so that we all can get our fair share of delicious pancakes. The all-important 'cant live without' flour.
On pancake day, without fail, we will always be sure to have room for dessert after dinner.
Reaching for the big mixing bowl that has been in the family for so long it is has whipped up its fair share of desserts (and something the four of us siblings will fight to use for our future pancake days), it is now time for mum to get her mix on.
Going back to basics, my mums’ classic pancake recipe really needs no fancy ingredients, it is no-frills, straight to the point and super cost-effective, and most importantly will serve loads.
All you will need for this recipe (which serves 4) is:
- 1 egg
- 1 cup of plain flour
- 1 cup of milk
Oh, and a little dash of salt.
First, you need to ensure you have all the ingredients and pop them all into a bowl. One little hint when adding the ingredients together is to sift the flour into the bowl. This will create added silky smoothness to the mix.
Now it is time to whisk them all together, until completely smooth. You will then need to heat a pan and add a drop of oil or butter to lightly grease the pan.
Then you can start to pour small rounds of the mixture into the pan. Wait for 20 to 30 seconds, and it is now time for the all-important flip. Once flipped, let the pancake cook for an extra 15 to 20 seconds.
Repeat the process for each of the pancakes and they will be ready to demolish in no time.
If you want to make more pancakes (and if there are a few extra mouths to feed or to make the most of pancake day), all you need to do is double each of the ingredients above.
And if you find that you have any leftover pancake mixture, and you are not quite sure what to do with it; do not throw it away as we have a few tips up our sleeve on how to make use of those leftovers.
What to make with leftover pancake mixture
In the event that you are not yet 'all pancaked-d out', here are a few of my top ways you can use up the leftover mixture and how to store it to use at a later date.
Pancake French Toast
With leftover pancake mixture, there are lots of ways you can use it up rather than letting it go to waste. Check out this recipe on how to make pancake French toast and make sure you have some maple syrup to hand.
Traditionally pancakes are tossed and flipped in a frying pan. With the leftover mixture, why not try baking the batter into some delicious and fluffy Yorkshire puddings. Check out this recipe on how to make your very own Yorkshire puddings.
You can add a little twist to your leftovers by making some pancake Quesadillas. Stuff the quesadillas with anything from red peppers and cheese to spicy beans and avocado. Take a look at this Quesadilla pancake recipe.
How do I store the leftovers?
The pancake mixture can be stored in the fridge for up to 4 days. You will need to make sure that it is covered over completely or transfer it to an airtight container, this way it remains fresh for longer.
Can I freezer pancake batter?
Yes you can! Transfer your pancake batter to a zip lock bag or freezer-safe container, and freeze for up to 3 months. Remember to write on it what it is, so you don't forget.
Sometimes we can often find ourselves with leftover ingredients and food and we may feel unsure what to do with it. Do not throw away those leftovers, instead, why not check out our blog on reducing food waste at home.