Contemplating the realm of things you can never have too much of. Books. Pillows. Books. Funny cat videos. Chocolate. Books. Notebooks. Tea towels. Books. Movies. Time to relax. Carbs.
Subcategory of never having enough carbs: pancake recipes
I’ve written already about my dad’s obsession with achieving the perfect pancakes, and while I’m not as inventive as he is, I have inherited the urge to keep searching for perfection. I might be open to the possibility of eating pancakes every day of my life. I just can’t see that getting boring.
I’m sharing this recipe because it’s unbelievably easy. Chuck all the ingredients in the blender and blitz. Pour the batter straight from your blender’s pitcher into your hot pan to keep things nice and tidy. You could practically make these in your sleep.
These pancakes are also different from other pancake recipes I’ve posted here before. They’re much thinner, so you can eat a decent stack of them. Four at a time would not go amiss, provided you have ample butter and syrup. It’s pure heaven.
Breakfast, lunch, or dinner, pancakes are where it’s at. Blender Pancakes are so easy, it’s impossible to say no. Get into it.
Blender Pancakes are the easiest way to get amazing, syrup drenched pancakes in your mouth.
Ingredients
- 1 tablespoon baking powder
- Pinch of salt
- 1 teaspoon sugar
- 2 eggs
- 2 tablespoons butter, melted and cooled
- 1-1/4 cups milk
- 1-1/2 cups all-purpose flour
- Butter for frying
Instructions
- Add all your ingredients, except for the butter for frying, into a blender. Use long pulses to combine all the ingredients until smooth. Check to see if you need to scrape the pitcher with a rubber spatula if any flour has stuck to it, and give it another blitz after that.
- Allow your batter to rest while you heat up a griddle or a large skillet lightly greased with butter. Once it's hot, detach your blender's pitcher from the motor, and pour your batter into the hot pan to make small circles. Make sure you leave yourself space to flip. I can make two pancakes at a time in my large skillet.
- Cook the pancakes for two to three minutes on the first side. Once bubbles start to form and you see a change in color around the edges, they're ready to flip. Because they're quite thin, they'll only need about a minute on the second side.
- Serve warm with butter and syrup.
