When you think pancakes, everyone is always looking for the lightest, fluffiest, softest, thickest, yummiest homemade pancakes. So, how do you get all that in a homemade pancake recipe made from scratch?
After lots of failed attempts, I’ve finally tweaked a pancake recipe that has it all. Plus, a nice crispy edge around the outside. My secret, the perfect pancake batter and my crepe pan for cooking.
Don’t worry, it’s an easy recipe with ingredients all readily available in our pantries and fridges. Instead of buttermilk, which I don’t keep readily at home, I use milk and white vinegar in this recipe. With this pancake recipe, you can make pancakes last-minute any day.
Now, who doesn’t enjoy warm pancakes drowned in maple syrup or chocolate sauce or topped with ice-cream hence, I’ve kept the sugar to a minimum. With this perfect pancake recipe, you’ll end up eating pancakes for breakfast, lunch and even dinner. This basic pancake recipe goes perfectly with any topping; sweet or savoury.