Not only do French women not get fat, but also it seems, their pancakes don’t either. So our recipe is not the crepe of thin French Suzette fame, but rather her fat, fluffy, puffy, infamous, Australian cousin. If you’re like us and prefer your pancakes, stacked, packed and dripping with melting butter and sticky syrup, you’ll love our Puffy Pancakes. Our recipe is so fail-safe, even the youngest of our subscribers can make them successfully for the whole family. A perfect recipe to try out this weekend for fathers day breakfast in bed.

Pancakes Recipe

1 cup of plain flour
1 cup of self-raising flour
1/2 cup of sugar
1 small pinch each of salt and bi-carb soda
1 cup of sour cream*
1 cup of milk
2 large or 3 small free-range eggs
* substitute 1 cup of normal cream if you don’t have sour cream

In a food processor or with electric beaters:
Put all ingredients into the bowl together and blend well for a few minutes until smooth and lump free.

If mixing by hand:
Put all dry ingredients into a large bowl and mix together, mix the wet ingredients together and add to the flour mix. With a wooden spoon or balloon whisk blend the two together, continuing to stir or whisk until smooth and lump free.

Even with a great recipe, the secret to great pancakes is in the cooking.  Heat a frying pan on medium heat and melt a tablespoon each of butter and oil until they begin to froth. Reduce the heat just a little and add individual tablespoons of pancake batter and cook. You will need to be patient and watch for a few minutes until you see lots of small bubbles coming to the surface of the pancake. When they begin popping you can flip them over. If this is taking too long or not happening, it means your heat is too low and you need to increase it, but not too high as they burn easily.  Remove to a paper towel or plate when cooked, add a little more butter and oil to the pan and cook the next batch. Repeat until all mixture is used. Best eaten hot.

For fresh fruit pancakes (as pictured): we suggest sautéing one or two slices of pear, other fresh fruit, or some berries in the pan in butter and oil. When soft or slightly colored, turn only once and place apart, where you will make the pancakes. Spoon the pancake batter over each fruit pile and cook as normal.

Makes approximately 15-20, 5cm pancakes or 10, 10cm pancakes. Serves 4. Halve the mixture for 2 people.

Serving Options: Soft butter, lemon juice, orange juice, castor or powdered sugar, maple syrup, honey, fresh fruit and fruit syrups, cream, yoghurt, bacon, chocolate or caramel sauce, cinnamon, ice cream.

Technical Tips for this recipe:
Frying in 1/2 Oil, 1/2 Butter. The butter gives a better flavor and color and the oil increases the cooking temperature you can reach before burning.
Pan-fried Food: It is best to serve all pan-fried food with the first cooked side uppermost, this is because it has the more even color and a better crust.

FavoriteLoadingAdd to favourites

Have you tried this recipe? We would love to hear your comments below…


4 Responses to Pancakes

  1. James Shaeppard says:

    Just tried this one out. I don’t have a food processor, but it was easy enough to blend with the whisk. I think the sour cream adds a lot. Really happy with the result.

  2. Andrew says:

    I’ve tried quite a few pancake recipes over the years but this recipe has produced the most consistent results for me. I served them with maple syrup or lemon juice and sugar but I’m keen to try the fresh fruit as pictured next time.

Leave a Reply to James Shaeppard Cancel reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.