We have pancakes quite a lot, so here's what I've learned:
1. Use a good non-stick pan. I actually have a special non-stick pan reserved only for pancakes and eggs - I have found that cooking meat in the same pan wrecks the surface & causes the pancakes to stick.
2. Use low heat to cook. Because my pancakes are a bit thicker than most, cooking on low heat ensures that they are cooked all the way through, without burning on the outside.
|Saturday morning pancakes|
2 cups self-raising flour
1 cup sugar
1 cup milk
Mix ingredients. Scoop out blobs onto a non-stick frypan & cook until small bubbles appear on the top surface.
|Small bubbles on the top-side - ready to turn|
* I looked at some recipes on Taste this morning & realised that I use a more sugar than others do. The pancakes are quite sweet - nice to eat, even without a topping.