It’s Sunday. You’ve slept in waaaaay past breakfast time. Yet you still want a delicious breakfast, without it taking up your whole day to prepare. I completely understand. And that is why you must keep reading, so next Sunday sleep-in you can jump out of bed, run into the kitchen and quickly and easily whip up the most delicious pancake ever. You don’t need to waste time flipping a bunch of separate pancakes. Nope. This all happens in one pan, with just one flip. Ladies and gentleman, we have the One Pan Pancake Recipe. Read on…
I absolutely love pancakes. Always have. But they take FOREVER to make. And sometimes I just don’t have the time or the patience for that. Which is why I decided, one Sunday morning, that we would dump all the batter in one pan, and see what happened.
And what happened, was a pan full of fluffy pancake wonder! A sort of hybrid of pancakes and cake. It was perfect. And I’m not sure I’ll ever revert back to being a traditional pancake flipper. Let’s get on with the instructions, so you can run to the store for flour, eggs and milk.
One Pan Pancake Recipe
(Use your favourite pancake recipe, but if you don’t have one, then use this:)
170g plain flour
3 tbsp caster sugar
1 tsp baking soda
1 tsp baking powder
2 large eggs
200 ml milk (buttermilk is best, but regular milk will do!)
2 tbsp butter, melted (+ extra for greasing the pan)
In a bowl, mix all the dry ingredients together.
Add the eggs, milk and butter and whisk until everything is combined.
In a large pan, heat 2 tablespoons of butter over a medium heat, until melted and the bottom and sides of the pan are coated.
Pour all of your pancake ingredients into the pan.
Let the pancake cook for a few minutes, then turn the heat down to medium-low.
Put a lid on the pancake and trap all that heat inside!
Leave it to cook for 10 minutes, and don’t lift the lid. (Glass lids are perfect if you’re nosey like me, so you don’t feel the need to peak).
After 10 minutes, using a spatula, check if the underside of the pancake is cooked and golden brown. If it’s not, put the lid back on and check again after a few minutes.
Once the bottom side of the pancake is golden, and the batter is cooked almost through to the top, very carefully attempt to flip your pancake. I find the best way is to slide the pancake onto a plate, then flip it back into the pan to continue cooking.
Once the second side is golden in colour, usually taking around 3-4 minutes, the pancake is READY TO SERVE.
Remove from the heat, cut into wedges, literally drown that sucker in maple syrup, and add eggs and bacon if you’re a fan.
ENJOY. AND, YOU’RE WELCOME.