Just when we think Pancake Day is well and truly behind us, we come up with the best pancake recipe ever. And we're not lying. This is an adaptation of Jamie Oliver's delicious recipe - but after countless experimentations, we think we've come up with the most delicious combination of ingredients to give you fluffy, yummy pancakes. And you don't need to wait for next year's Pancake Day to whip these babies up, try it this weekend for the ultimate lazy day meal. Recipe approved!
Super Fluffy Pear and Cinnamon Pancakes (Serves 4)
You'll need //
1 cup milk
1.5 cups self-raising flour
1 pear, shredded
Pinch of baking powder
Honey (to taste)
Pinch of cinnamon
1/2 teaspoon of vanilla essence
To serve //
Wedges of lemon
Various fruit jams
Sift the flour into a bowl and add the milk and eggs. Stir until mostly combined. Add the pear, baking powder, honey, vanilla essence and cinnamon and stir until the batter is smooth. Check the consistency of the batter - it should be similar to cake batter or pouring cream for fluffier results. Add some more flour if you like them extra fluffy. Let the batter sit for a minute to allow the baking powder to activate. On a heated pan, melt some butter and fry the batter in small batches over a low heat. When there are bubbles appearing on the surface of the pancakes and it looks a little dry, flip over and brown the other side for 1-2 minutes. Continue frying until the batter is all gone.
The batter should keep for 1-2 days in the fridge max if you have too much left over.
The more flour you've added to the mixture, the longer it will take to cook on a lower heat.
You can substitute the pears for pretty much any other fruit that's in season - as long as it can be grated (except berries - this recipe works well with fresh berries pushed into the pancakes as they've been poured into the pan).
Honey served in our L'Officina ceramic spoon rest with our Blue Leaves Silver Blossom tea spoon.
Do you have a tried and tested recipe for perfect pancakes? Let us know in the comments!