What is the trick to making good pancakes?

A good non-stick pan is crucial to making good pancakes. Alongside the non-stick pan, make sure you grease the pan well with some butter. Wipe it on with some kitchen roll to spread it evenly.

Can you make pancake batter the night before?

Yes you can make this batter the night before. Cover it and leave it in the fridge overnight and then when ready, give it a good stir and let it sit out at room temp for 20 minutes or so before cooking just so it loosens again. But you don't have to chill it, this is just if you are getting ahead!

Can I use plain flour?

With the lack of baking powder, you need the self-raising flour for a bit of rise. So I wouldn't use plain here as you might end up with a crepe rather than a pancake. If you only have plain flour, use 280g and add 3 teaspoons of baking powder.

Are these pancakes sugar free?

Yes, these pancakes don't have sugar in them and are sugar free. Typically, American pancakes will include sugar but I find with the fruit and the syrup, this isn't needed. You can of course add a touch of sugar to compensate for different toppings, or if that's how you prefer it. Add 1-2 tbsp caster/granulated sugar to the batter, at the same point as the flour.

Easy Pancake Recipe Without Baking Powder

Name: Easy Pancake Recipe Without Baking Powder
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large eggs; 425ml milk (whole milk ideally); 280g self raising flour; Butter, for frying and serving; Maple syrup, to serve; Optional - blueberries or chocolate chips

Easy Pancake Recipe Without Baking Powder

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5 from 1 review

This is a classic pancake recipe. These are with all the ingredients you’d expect: self-raising flour, eggs, milk and of course, no baking powder!

Author: margie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 pancakes 1x
Category: Brunch
Method: Stove Top
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 large eggs
425ml milk (whole milk ideally)
280g self raising flour
Butter, for frying and serving
Maple syrup, to serve
Optional - blueberries or chocolate chips

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Instructions

Whisk the eggs and milk together to combine in a large bowl. Add in the flour, and whisk until the batter is completely smooth.
Heat a nonstick pan over medium heat and add a little butter. I do this with a piece of kitchen paper for ease. Once hot scoop about 2 tbsp of batter at a time for each pancake and cook.
Once in the pan and slightly set around the edges, but not yet bubbling on top, add the blueberries or chocolate chips.
Once bubbles appear on top, flip and cook until golden. The size of your pan and the size of the pancakes will determine how many pancakes you can cook at a time but this should make at least 8 pancakes.
Serve with a pat of butter, maple syrup and enjoy!

Notes

I always add a little more butter to the pan in between batches so they are all fried in butter and don't stick.

Only flip the pancakes when they have bubbles on the surface. This is how you know they are done enough to flip so they don't break and go everywhere.

These have no sugar in them, as I don't find it's needed once you add the blueberries and the syrup on top. If you do like a little extra sweetness, add 1-2 tbsp of caster or granulated sugar to the batter, at the same time as the flour.

Find it online: https://desertislanddishes.co/the-only-pancake-recipe-you-will-ever-need/