Weekends are great. The couple of days we actually are looking forward to when the week comes to an end. Especially when you’re all stressed out from work since Monday.
But what’s more great about the weekend is that you get to treat yourself with great things. Like waking up late. Starting the day lazy and just taking your time. You don’t have anything to rush about so you take time to prepare for a long breakfast. So long that it nearly can be considered brunch.
In our house (apartment), we mostly spend our weekends like that. Unless I have some things to do that needed to be finished on a Saturday morning (cake orders/deliveries, photographs to be taken and edited etc.), then we do tend to take it easy. I let the Mister stay in bed while I wake up have my morning tea and make breakfast/brunch.
Last night, he asked me if I wanted to have brunch at one of our favourite diners where we usually eat on a Sunday that we don’t fee like making breakfast. But today, when I woke up I felt like I wanted some good hearty homemade pancakes. So I made some. 🙂
These pancakes are surprisingly very very easy to make. Sandwiched between the pancakes is yummy strawberry jam, dusted with powdered sugar, topped with fresh sweet strawberries and a dollop of whipped cream.
One of the yummiest pancakes I had for quite a while. It tasted more like a dessert cake that a breakfast pancake. I promise, it’s really really really that good.
Paired with a cup of English Breakfast tea with a dash of milk. This pancake is divine. I had two servings of 4 layers and I wanted more. But I had to share with the Mister.
Oh well, I think probably next weekend, I need to make more than what I made today.
Anyways, here’s the recipe. Try it and enjoy.
2 cups flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cup milk
4 tablespoons vegetable oil
2 large egg
melted butter for the pan
Sift dry ingredients in a bowl and set aside.
Whisk the milk, eggs and oil in another bowl until blended and add to the dry ingredients.
Mix until just moistened and do not over mix. A few lumps is fine.
Let stand for about 10-15 minutes at room temperature before cooking/frying.
Using a pastry brush, spread some melted butter on the pan/skillet on medium-low heat.
Cook/fry the pancakes for 1-2 minutes on on side until bubbles form on top before flipping with a flat spatula. Continue cooking/frying for another minute or 2 until it has a golden brown colour.
I usually put mine on a plate and cover with a sheet of tin foil to keep it warm while doing the next batch. Or just put them in a baking sheet inside the oven in 85* C to keep them warm.
And that’s it. It can be served with maple syrup, egg and bacon (another favourite), any fruits and berries or just topped with anything you fancy.
This are really fluffy delicious pancakes. A household favourite during weekends.
Try it and tell me what you think. 🙂