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How to Make Pancakes

Posted By Peter Jeffries On June 21, 2010 @ 1:24 pm In Cooking & Baking | Comments Disabled

Ever been watching an American TV show and heard one of the characters order a “short stack”? Ever wanted to try those thick rounds of fluffy batter, dripping in maple syrup and melted butter, yourself? Well, you can whip up a batch of breakfast pancakes and have a roadside diner experience in your very own home by following the easy breakfast pancake recipe below.

Breakfast Pancakes

Also known as “American” pancakes, breakfast pancakes are smaller and thicker than the traditional European pancakes we’re used to in New Zealand. And, rather than being served as a dessert with lemon and sugar, or jam and whipped cream, these pancakes are primarily eaten for (you guessed it) breakfast, either alone or with bacon or sausages.

A good breakfast pancake will be 15 – 20 cm in diameter and about a centimetre thick. The surface of the pancake, when cooked, should be a mottled golden brown and it’s interior should be light and well aerated. Here’s how to cook great pancakes every time.

Pancake Recipe


  • 1 ½ cups of white, self-raising flour
  • 2 eggs
  • 1 cup of milk
  • ½ teaspoon of salt


  1. Sieve your flour and salt into a mixing bowl.
  2. Separate the eggs. Set the whites aside in another bowl. Add the yolks to your flour and break up.
  3. Add milk to the egg yolks and flour a little at a time and mix to form a thick batter. A hand or electric whisk makes breaking up lumps easier, but you can also just use a wooden spoon.
  4. Whip your egg whites until they are stiff (they should form peaks when you pull a spoon out of them).
  5. Using a spatula or wooden spoon, fold the whipped egg whites into the pancake batter. Do this gently as you want to keep as much air in the mixture as possible – it’s all those little bubbles that are going to make your pancakes so light and fluffy.

Cooking Pancakes

Heat about a teaspoon of butter in a frying pan – the butter should be nice and hot, but not so hot it burns or turns brown.

Note: one of the secrets of cooking pancakes is to not use too much butter or oil. Excess butter will make the pancakes greasy and give them a deep-fried texture.

Pour enough of your pancake mixture into the pan to form a disk about 15 cm in diameter.

Cook until the upper side is covered with bubbles (it’ll look a bit like an uncooked crumpet). Use an egg-slice to turn the pancake and cook the other side for a minute or two, lifting the edge occasionally to check that it isn’t burning.

Remove the pancake from the frying pan and place on an ovenproof plate in a warm oven while you cook the rest of your pancakes.


Serve your pancakes in stacks of two or three. Topping the pancakes is a matter of personal preference, but a knob of butter and lashings of maple syrup are traditional pancake accompaniments.

A Great Breakfast Alternative

Breakfast pancakes are a great alternative to toast on the days you decide to throw caution (or your cholesterol count) to the winds and have a cooked breakfast. They’ll take about 30 minutes in total to prepare and cook, but the time you spend on them will be well rewarded – get ready for culinary compliments and requests for more!

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