Pancakes are wonderful things. This recipe is not for thick American pancakes, but lightweight and crispy Dutch pancakes best served hot with cinnamon sugar or a dash of lemon and honey topped with fresh fruit. It works great as a wrap for any filling ,savoury or sweet or make a stack of small ones for breakfast.
The three ingredients are milk, flour and eggs. We highly recommend experiment with different milks and flours, chickpea flour and oatmilk is a personal favourite combined with applesauce instead of eggs.
Serving size: 6 large pancakes
Preparation time: 5 minutes
Cooking time: 5 minutes
Clean-up time: 5 minutes
Skill level: Novice chef
1 teaspoon baking powder for thicker, fluffier pancakes
Blueberries, raspberries and other berries, fresh or frozen
Cinnamon, ginger, lemon
Add a teaspoon of mustard to turn this pancake mix into batter for toad in the hole.
1. Mix all three ingredients into a smooth, liquid batter.
2. Add your choice of optional extras.
3. Heat a frying pan on high heat and coat the base lightly with oil.
3. Pour the batter in a thin, even layer or make 2-3 small pancakes in a large pan. The secret to crispy pancakes is to use very little batter. Do not pour to fill the base, pour only a little then roll the pan to cover the whole base in a thin coating.
4. Cook until the top side is dry and the edge begin to curl, flip and cook for the same length of time on the other side (about a minute on each side).
5. Serve hot with toppings and fillings of your choice.
Storage: The batter will store for 2-3 days in the fridge. Eat the pancakes hot or cold on the same day.
This recipe was made in the Ergohacks Kitchen. Click to read more about our access icons used in this review. It was first published on 4 March 2014 and last updated on 20 April 2016.