Basic Pancakes

"From the Australian Women's Weekly 'Best Ever Recipes' book. There is no sugar in these pancakes. Also requires standing for 30minutes before cooking - but I'm sure it would still work without doing this."
 
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photo by gleeson1210 photo by gleeson1210
photo by gleeson1210
photo by gleeson1210 photo by gleeson1210
Ready In:
55mins
Ingredients:
4
Yields:
6 pancakes
Serves:
2-4
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ingredients

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directions

  • 1. Sift dry ingredients into bowl. Add eggs, stir until mixture is smooth and free of lumps.
  • 2. Gradually add milk, mixing to a smooth batter. Allow to stand for 30 minutes.
  • 3. Heat pan, grease well.
  • 4. From a small jug pour 2-3 tablespoons of pancake mixture into pan, swirling batter evenly around pan.
  • 5. Cook over medium heat until light golden brown. Toss or turn pancake and cook on other side. Repeat with remaining batter.

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Reviews

  1. This is definitely a mislabeled recipe. Following the recipe exactly as it is written yields crepe batter, not pancake batter. I added almost another 1/2 cup of flour and about 3 tablespoons of sugar, and they did taste good after those additions, but without a traditional leavening agent they were still very flat and definitely tasted crepe-y.
     
  2. Following the recipe exactly they turned out more like crepes (very thin batter) so we added a little more flour and about a half teaspoon of sugar to get a thicker batter and a more traditional looking pancake. Either way they were pretty tasty.
     
  3. I can't see how they would even get golden brown without a tiny bit of sweetener in this. Does it really work? Someone try it and review it please!
     
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RECIPE SUBMITTED BY

I'm Megan, I love baking and trying new recipes especially for muffins and cookies.
 
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