READY IN
15 mins
Sweet Breakfast Pancakes Recipe

Sweet Breakfast Pancakes

Graham

Recipe by  

Though recipes vary, all pancakes have the same basic ingredients of flour, eggs and milk. Some regions, like North America, serve thick pancakes for breakfast while others, such as European, serve thin pancakes as meals or desserts with various fillings. Whatever the tradition, pancakes are a truly universal and enjoyable treat.

The recipe here is for the sweet 'breakfast' pancakes, much appreciated in North America (as opposed to the Savoury Pancakes more often found in Europe). The ingredients above will make about 8 four-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the number of pancakes you want to serve.

      Preparation Time: 5 Minutes

      Cooking Time: 10 Minutes

Ingredients for Sweet Breakfast Pancakes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To make about 8 pancakes:
9 oz
self-raising flour (self-rising flour)
2
eggs
12 fl oz
milk
2 tablespoons
butter
3 tablespoons
sugar

 

How to Cook Sweet Breakfast Pancakes

  1. Crack the eggs into a bowl and beat until fluffy. Add in the dry ingredients. Iif you only have plain flour (all purpose flour), you can use this, but will need to add ½ tablespoon baking powder. Do not stir the mixture at this point. Melt the butter and add it, plus the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
  2. Heat a flat-bottomed frying pan (skillet) on a medium heat. Add a pat of butter so the pancakes won't stick. Sprinkle a few flecks of water into your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
  3. Pour about 3 tablespoons to ¼ cup batter from the tip of a large spoon or from a pitcher into the hot pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently. Cook the other side until golden and remove. If you want a deeper colour, just repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.

 
Graham GRAHAM'S HOT TIP:
For a really delicious 'American Breakfast' top off your pancakes with blueberries, chocolate chips, strawberries or whipped cream. For a typical Canadian breakfast, top with lashings of Maple Syrup.
 
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