Our pancake breakfast is a very popular choice from our dining menu with children and adults alike. Honed over many years living in several different countries, our pancakes are sugar-free and contain ground linseed and oatmeal. They are delicious with sweet or savoury toppings.
Ingredients for Pancake Breakfast
Makes 15 to 20 thin pancakes.
- 60 g (4 oz) white flour
- 60 g (4 oz) wholemeal flour
- 60 g (2 oz) oatmeal
- 30 g (1 oz) ground linseed
- 1 teaspoon baking powder
- 2 medium eggs
- 500 ml (half pint approx) milk AND MORE as needed
Dietary Variations on Recipe
- Substitute rice four for the white and wholemeal flour for a wheat-free version.
- Use almond milk or soya milk as an alternative to cows’ milk
- For vegan, leave out eggs and milk and use instead 2 tablespoons of vegetable oil and almond or soya milk instead of cows’ milk
Add all ingredients to bowl and whisk with sturdy hand whisk. Start with 250 ml milk but add as needed and keep mixing to a smooth, fairly runny, consistency. If you would like thicker pancakes, add a little more baking powder and less milk so the mixture is thicker. Leave to sit for at least 30 minutes.
Cooking the Pancakes
I have cooked a pancake breakfast at least once a week for the last 15 years. I used to use a cast iron frying pan(s) and could stand at the cooker for an hour when feeding my children and all their friends. Investment in an extra-long non-stick teppanyake grill changed my life.
Cast Iron Frying Pan
Heat a cast frying pan over high heat until it’s hot and then turn down to about two-thirds of the full setting. Spread a little butter on the cooking surface and allow to melt. Using a ladle, ladle the pancake mix into the pan. I have a ladel and spatula that I always use for pancakes. The ladel is just the right size for the pancakes I want to cook and the spatula is broad and makes flipping easy. I never (even when using my cast iron pan) have a disastrous first pancake. Cook the pancakes for a few minutes on either side until golden brown. Make sure they cook through. There’s nothing worse than a soggy pancake.
Even with 3 pans it would take me a long time to cook the quantities of pancakes needed. Moreover, it gets very hot standing over a cooker for an hour at a time.
Heat up on maximum heat. Spread a little butter on the surface. Quickly ladle pancakes onto the cooking surface (I can get 5 in a row) and cook for a few minutes on either side. Takes about fifteen minutes to cook 15 to 20 pancakes. RESULT!
Pancake Breakfast Toppings
Use your imagination! Typically we provide the following selection of toppings.
- Lemon & sugar
- Maple syrup
- Golden syrup
- Butterscotch syrup
- Chocolate syrup
- Strawberry syrup
Our pancakes are delicious with bacon and scrambled eggs on the side and, as they don’t contain sugar, may be used in savoury dishes. I use them as an alternative to pasta for lasagne and this works very well.