My favourite pancake recipe, we make them a couple times a month, usually on the weekends... I really love the taste of these pancakes. They seem yummier without the eggs.
This recipe is based on the Egg-free pancakes recipe at Taste.com.au but with my tweaks. The recipe below makes a double batch to feed our family of six.
- 2 cups plain flour
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon bi-carb soda
(the combination of these ingredients makes a healthier self-raising flour)
- 1 teaspoon more bi-carb soda
- 1/2 cup raw sugar
- 2 cups milk
- 40g butter, melted
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- butter extra to grease the pan
- Sift and combine dry ingredients into a large mixing bowl.
- Make a well in the centre and add all the wet ingredients.
- Mix with a balloon whisk until smooth.
- Heat frying pan to a medium-high heat.
- Grease the pan with a small knob of butter.
- Add mixture to the pan in any size that you like - we usually do pikelet size, about 4 to a pan.
- Cook until bubbles form on the pancake and the base is cooked enough to hold together.
- Flip it over and cook for a further 20 seconds or so to seal the uncooked batter on the top.
- Transfer to a plate and cover with loose foil to keep warm.
- Repeat until you have used up all your batter!
A really yummy recipe. If we have any leftovers we freeze them and they have kept well. For best results when freezing, flash freeze them on a tray before transferring them into a container for storage. This will prevent them from sticking together when it comes time to eat them.