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


4 Comments Add yours

  1. Nataliya says:

    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 says:

    Great minds Nat! Great minds.

  3. Nadeesha says:

    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.

    1. chathginige says:

      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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