I don’t know what it is, but I have never been able to make pancakes. I know that it should be a simple thing, but I just fail every time. It doesn’t matter any more though, because ladies and gentlemen, my boyfriend makes the best vanilla pancakes in the world.
They are fluffy and tall and speckled with vanilla seeds. I love them with maple syrup and sliced bananas, as does Key, but I’ve also seen him to weird things like grate cheese over them.
The most surprising thing for me is that whenever he makes the batter, he just does it by feel – no measuring! I knew that just once, I had to get him to measure out ingredients for me, so that I could post his recipe for you. I wanted to test the recipe to make sure I’d written down the measurements correctly so I made them myself last Sunday morning and they worked very well, even for someone who has NEVER been able to make pancakes before. I dunno, there was still something about them that weren’t quite as good as Key’s, so he remains the pancake maker at our place :)
As a pancake noob, I was surprised at the 2 eggs. Do all pancake mixes have 2 eggs to such a small ratio of flour? Whatevs, it works.
Whisk it all together…that simple.
You don’t have to use vanilla, but I love the look and taste of the little black specks all through the batter.
Once lots of bubbles form on top of the pancakes, flip them over using a non-stick safe spatula.
Even in our super non-stick frying pan, Key still uses a little butter to grease the pan. You don’t need it so much for greasing if your pan is also non-stick, but it’s more for taste and texture. The edges of the pancake fry a little more in the butter than they would without it, so they develop a nice crispiness.
Fluffy and speckled with vanilla. Just nom.
Serve drizzled with lemon and sugar, maple syrup or your favourite pancake topping. My personal fave is real maple syrup (none of that maple flavoured stuff) with freshly sliced bananas.
Key’s Vanilla Pancakes
Ingredients – Makes about 5 medium pancakes
- ½ cup of milk
- 1 cup of self raising flour
- 2 eggs
- 1 tsp of vanilla bean paste
- 1 tbs of fine white sugar
- 1 tsp of butter for greasing
- In a medium mixing bowl that has a pouring lip, lightly beat the eggs then whisk together the rest of ingredients until they are well combined and a thick batter forms.
- Heat a non stick frying pan over a medium low heat and add the butter. Once hot, pour approximately 1/3 of a cup of batter into the pan. Tilt the pan to slightly spread out the edges of the pancake.
- Once lots of bubbles form on top of the pancakes, flip them over using a non stick safe spatula.
- Cook on the other side for around 1-2 minutes or until both sides are a golden brown colour.
- Remove from pan and continue in batches, cooking one pancake at a time until all of the batter is used up.
- As each pancake is cooked, stack them together to keep them warm.
- Serve drizzled with lemon and sugar, maple syrup or your favourite pancake topping.