This recipe is quite special to me as it was passed down from my Nanna who is the inspiration for all I do in the kitchen. When I used to visit her after school, she would whip up a batch of these pancakes topped with butter and sugar or honey. So many of my food memories centre around her kitchen, and so whenever I make these it feels all the more special. This is a great recipe to make with kids as the mixture is so quick and easy to make!
The secret to making these pancakes so delightfully light and fluffy is the vinegar! By combining vinegar with the milk at the start, you create homemade buttermilk. This not only flavours the pancakes, but reacts with the self raising flour and bicarb soda to make the fluffiest pancakes- delicious.
My favourite pancake toppings are ice cream, maple syrup and berries or butter and sugar. Let me know your favourites in the comments!
This recipe makes approximately 9 medium or 5 large sized pancakes (to serve 3 adults or 4 kids)
1 cup Self Raising Flour
2 tbsp White Sugar
1 tsp BiCarbonate of Soda
1 cup Milk
1 tbsp Vegetable or Canola Oil
- In a measuring jug or small bowl, combine the milk and vinegar and set to the side for 5-10 minutes (this creates a quick substitute for buttermilk!)
- In a mixing bowl, combine the dry ingredients.
- Add wet ingredients to the dry and whisk thoroughly to combine. Small lumps are okay, but make sure that you break down all big lumps.
- Heat a frying pan to medium heat and grease with a small amount of butter. You will know when the pan is ready when the butter starts to form tiny bubbles.
- Pour/ladle some mixture into the pan until you have the size of pancake you like.
- When large bubbles form and start popping on the surface it is time to flip them.
- Pancakes are ready when the second side is nice and golden.
- Serve with toppings of your choice.
If you try this recipe, or if you have delicious topping ideas, let me know here or tag me on Instagram! @maddialexander.blog
Much love and happy flipping! x