This recipe has been adapted from Alison Roman. Her pancakes became a regular Sunday breakfast tradition but I found I would wake up on a Sunday morning, craving them, only to realise I didn’t have any buttermilk (which her recipe calls for). So these pancakes are made out of staples that you’ll likely already have in your fridge come Sunday morning or weekday morning (who says pancakes are for weekends only?).
What makes these pancakes the Best (aside from them being an easy crowd-pleaser) is their fluffy inside, complimented by their crispy outer. Some top tips from what I’ve learnt from making these: 1. Don’t overmix the batter – once you’ve incorporated the dry ingredients with the wet, a gentle mix till incorporated does the job. Any more and you’ll lose the fluffiness. 2. Low and slow is the motto, you don’t want the pan to be too hot or else they’ll burn on the outside before they have a chance to cook through. So medium-low heat (adjust as you go) and practice some patience as they cook. Consider it a life lesson and pancake baking session in one!
(makes enough pancakes for 4 or 2, or 1 depending on how many you’re willing to share).
2 cups cake flour
3 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ cups yoghurt
1 cup milk
2 large eggs
3 tablespoons butter, melted
Coconut oil for the pan (you can use vegetable oil too.)
1. Mix all the dry ingredients together in a bowl (flour, sugar, baking powder, baking soda).
2. In a small bowl whisk together the eggs, yoghurt and milk. Pour this mixture into the dry ingredients and gently whisk(don’t underestimate how gentle!) this mixture together – lumps are totally okay. Add the melted butter to the mixture and gently again, whisk everything together, until all ingredients are incorporated.
3. Heat a large nonstick pan over medium heat for a few minutes until it is hot. Add 1-2 tablespoons oil and turn the heat down to medium-low. Using a ¼ or 1/3 measuring cup (I like to do this because it keeps them more or less the same size) batter into the pan. Space them out nicely so you have space to flip them easily without them touching.
4. You’ll know your pancake is almost ready for flipping when bubbles begin to form on the top (3 mins or so depending on how hot your pan is). When you flip it over at this point, the bottom should be golden brown and crispy. Cook the other side for 2 or so more minutes. Have a plate with a tea towel ready for when each batch of pancakes is done, you can place them on there and wrap them up to keep them warm until the rest are done.
5. While you’re watching over your pancakes, waiting for each batch to finish cooking on the pan, maybe listen to a podcast or your favourite YouTube channel. I find baking to be such an unsung self-care hero, it forces me to be off my phone because my hands are in use, and the end is a beautiful and delicious treat to reward yourself for the time you’ve put aside for you and anyone lucky enough to enjoy it with you.
6. Serve with some butter, jam, fruit, or whatever your heart desires – these pancakes are so good that they don’t even need a topping. If you do end up making them, tag us on Instagram, we’d love to see fellow Besties in action. Happy pancake making!