Perfect pancakes
One of my favourite weekend treats is a plate of thick pancakes with fresh fruit compote, and if I’m being really decadent… Chantilly cream, lashings of butter, real maple syrup and a side of bacon or bangors. My kiwi friends look at me sideways… until they taste. This is a true American breakfast feast. Sweet and savoury indulgence but you have to get the pancakes right or it just doesn’t stack up!
Servings Prep Time
2 5
Cook Time
15
Servings Prep Time
2 5
Cook Time
15
Ingredients
Dry ingredients
  • 1cup Flour~ Try using Buckwheat Flour or Chestnut Flour not only are they gluten free but they ad great flavour to American Flapjacks you just may need to add some extra liquid
  • 3tsp Baking powder~ I use Hansell’s Double Acting baking powder
  • 1tsp sugar (optional)~ If using Chestnut Flour you don’t need sugar at all! Alternatives to white sugar: coconut sugar, brown sugar, palm sugar, honey, brown rice syrup etc.
Wet ingredients
Instructions
  1. Sift or whisk dry ingredients together in a bowl. Make a hole (or a well) in the centre of the flour.
  2. In a measuring jug, combine wet ingredients. Slowly add wet ingredients to the hole while mixing with a whisk.
  3. Spray frying pan with oil and heat to med to med/high. When pan is hot, spoon batter out into desired shapes. Cook on one side until you see bubbles popping in the batter and then flip. Cook another couple minutes or until brown.
Recipe Notes

* Always start with 3/4 cup milk (or milk replacement). Slowly add more if needed depending on desired batter consistency. Check out my instagram feed @chefEMarshall to see how thick I like my batter! Different flours soak up liquid differently so depending what you’re using you may need more or less milk than you used before!