Easy Peasy Pancakes


When I happen upon other peoples blogs, I let me nosey side take over and  always spend an inordinate amount of time perusing the “about” section. I remember once reading a bio that listed the bloggers special skills as “can whip up a batch of chocolate chip cookies in the 6 minutes it takes my oven to preheat”. That struck me as impressive, and somewhat unnecessary at the time.  As a mum, I totally get it now.

Mr C will wake up between 7 and 7:30 most mornings. We aim to have him sitting down to breakfast about 20 minutes later. Now Mr Firehouse and I rarely get out of bed before him on the weekends, which is usually when we make pancakes. So while he goes and gets the baby I have about 5 minutes to whip up pancakes. I can proudly say that with my easy peasy pancakes I can make a batch of pancake mix in the time it takes my non-stick pan to reheat. Take that chocolate chip cookie lady* . We make these at least once a week!


Yield: About 4 large pancakes Ingredients

  • 1 cup of self raising /rising flour
  • 1 cup of milk
  • 1 egg beaten
  • 1 tbsp oil/melted butter

Preparation Add all ingredients into a bowl and whisk until the batter is smooth and no large lumps remain.


Heat a medium non-stick pan on medium heat and pour 1/2 cup of batter into the middle of the pan. If you’re not using a non-stick pan, make sure you grease the pan well in between each pancake. Wait for the surface of the pancake to be covered with bubbles before using a spatula to flip.


Cook on the second side for about a minute before taking off the heat and repeating with the remaining mixture. Feel free to make these pancakes as big or as small as you’d like. I like using 1/2 a cup of batter to get through the mix quicker, but 1/4 cup would make lovely pikelets that you can top with a spread of jam and whipped cream. Serving suggestions

  • stewed berries
  • chopped strawberries and chocolate sauce
  • passionfruit pulp
  • maple syrup/golden syrup
  • bananas, caramel and nuts
  • fresh berries
  • whipped cream
  • jam
  • lemon curd

Berry Sauce HP1B9710 This is a simple berry sauce that we often make with these pancakes and any leftovers are amazing over plain vanilla ice cream!

  • 350 g frozen mixed berries
  • zest of 1/2 a lemon
  • 1tbsp. lemon juice
  • 3 tbsp. sugar (or to taste)

Place all ingredients in a medium saucepan and place on medium heat. Cook until the berries are warmed through and slightly soft. The longer you leave it the more “jam-like” it will become.

* Dear chocolate chip cookie lady, I bear you no ill will,  it’s just an expression



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4 responses to “Easy Peasy Pancakes

  1. I’m so glad I’m not the only one who does that! But it IS what the about section is there for. I’ll keep telling myself that. 😛

  2. chathginige

    Great minds Nat! Great minds.

  3. Nadeesha

    These were super easy and yummy. I made them as pikelets and had with spicy caramelised onions, Lankan way. Perfect Mother’s Day brekky. Thanks for the recipe nangi. Happy Mother’s Day to you.

    • chathginige

      I’m so glad you enjoyed them. We used to eat waffles with chicken
      Curry when we were little, delicious too!

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