My frying pan gets used at least every second day, pancakes on a Sunday are a regular treat, and I like to use it to add colour (and flavour) to meat before cooking in the oven. The beauty of this pancake recipe is that it doesn’t take long to put together, you don’t need to wait for the batter to get smooth, it contains very few ingredients, and it becomes a balanced meal once we have some fruit on the side. Mind you there’s nothing stopping you making this a savoury dish. I suppose we’ve become used to this as a sweet treat. The sweetness is all in the extras, not from the ingredients.
I’ve been asked a few times recently for instructions on how to make pancakes – the quick and easy way. Nothing too stressful, that requires very little skill in the kitchen.
To me, fast food is a meal that I can get to the table in less than 30 minutes. These pancakes start making their way to the table in the first 15 minutes of whipping up the batter, then it’s a rhythm of spooning, flipping, and serving to make sure that everybody is satisfied. The ingredients that I use are always in my store cupboard, so I always have a fast food option to cook. This is a budget recipe; the ingredients for these pancakes (that feed 5) come to just over 82c, which is a cost of just under 17c per portion; fruit and any other spreads/syrups are extra.* Read More