This pancake recipe has been in the bookshelf above my oven for as long as I can remember. I’ve adapted it slighter, replacing the white flour with wholemeal purely as good intention and added a dash of vanilla for good measure. In my eyes, they are the thickest, fluffiest most pancake-y tasting pancakes ever.
1 ½ cups of wholemeal self raising flour
2 tsp of baking powder
3 tablespoons of raw sugar
1 tsp vanilla
1 cup of milk
60g of melted and cooled butter
A pinch of salt
Mix the cooled melted butter, milk, vanilla and eggs in a jug and set it aside. Then, in a bowl, combine the flour, sugar, salt and baking powder and make a well in the middle. Add the wet mixture to the dry and whisk until combined. Don’t fuss if there’s a lump or two, it’ll be fine. If you have time, leave the batter for about half an hour to rest and it will make them even fluffier. Fry tablespoons of the batter in a little melted butter over medium heat. Flip the pancakes when little bubbles start to appear on the surface. Serve with a little extra butter, maple syrup and fresh figs.