Pancakes anyone?

Regardless of what you call them, crumpets, pancakes, flapjacks, hotcakes, these are always a favourite. They require very few ingredients and very little skill. This recipe is a slight alteration of a recipe that has been passed down in my family for generations. It works and is guaranteed to make you feel all warm and fuzzy. I also include a recipe for golden syrup as I like making my own (read: I ran out and was too lazy to take off my pajamas and go to the store.)

Pancakes with golden syrup (Yields 25-30 pancakes)


440 ml Flour

10 ml Baking Powder

3 ml Salt

25 ml Granulated sugar

200 ml Milk (can also be substituted with 100 ml milk and 100 ml water)

1 egg

oil for frying


  1. Sift together all the dry ingredients in a medium sized mixing bowl.
  2. Mix the egg with the milk.
  3. Mix all the ingredients together.
  4. Allow the batter to rest for 15-20 minutes. (I pour the batter into a 1L measuring jug for easy pouring.
  5. Heat a pan to medium heat. Add about 10 ml of oil and allow it to heat up. Once heated take a paper towel and soak up the excess oil. There should be just enough oil in the pan to make the bottom of the pan shiny.
  6. Pour the batter into the pan in a steady stream. To make the pancakes even in size I pour and then count five seconds.
  7. Fry the pancakes until you see that the top starts to dry and the bubbles burst on the surface. Flip them over and fry for 1-2 minutes.
  8. Once done stack them on a plate and cover (this is the trick to getting soft, silky pancakes) Covering them allows them to steam a little which gives these pancakes a lovely texture)
  9. Serve with syrup, bacon, nutella, honey or anything you can think of.


Homemade Golden syrup


125 ml granulated white sugar

25 ml water

500 ml granulated white sugar

300 ml boiling water

1 slice of lemon

  1. Pour 125 ml sugar and 25 ml into a sauce pan. Heat the pan up to a medium heat and stir until all the sugar dissolves.
  2. Simmer this mixture until the colour changes from translucent to golden (NB. do not over-brown this mixture or else it will be more like treacle syrup and will become very sticky on the plate)
  3. When the desired colour is reached add the lemon and turn the temperature to low.
  4. Add the boiling water carefully (it bubbles up very quickly) and then add the rest of the sugar.
  5. Stir this mixture well until all the sugar is dissolved. Remove the lemon.
  6. Cook the mixture for 25-30 minutes.
  7. Allow to cool for 15 minutes before serving.



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