Pancakes seem to be tastier on the weekends so last Sunday we decided to whip up a batch for morning smoko. In keeping with our winter outdoor cooking theme we cooked them in a big old frying pan on the open fire while enjoying the morning sunshine.
Keeping the kids away from the hot coals and the pancake mixture proved challenging but we eventually had a delicious, warm stack to enjoy indoors within easy reach of the coffee machine!
We follow a very simple but reliable recipe that was part of a School of the Air activity that both Terry and I received as students over 20 years ago! It is amazing that it has lasted that long in one piece.
Butter, maple syrup, lemon juice and a few sliced strawberries were our chosen trimmings enjoyed with a Milo for the kids and a latte for the pancake cooks. Do you have a favourite pancake topping?
Little Red Hen’s Pancakes
- 240g plain flour
- pinch of salt
- 2 eggs
- 550 ml milk
- butter or oil for cooking
Place flour and salt in a bowl. Break in the eggs and stir. Gradually add a little milk at a time, stirring well until all the milk is used. Let the pancake mixture sit for about an hour or overnight in the fridge.
Heat a small amount of butter or cooking oil in a non-stick frying pan over medium heat. Pour or spoon the required amount of mixture into the pan. When the under-side is brown, turn the pancake over. When both sides are brown, remove the pancake from the pan.
Repeat with remaining mixture. Keep pancakes warm until they are all ready…if you can wait that long!
