Perfect Pancakes

Perfect pancakes with maple_wtrSundays are made for a special breakfast and my personal favourite at the moment is pancakes.  Below is my idea of a perfect pancake recipe.  I like pancakes to have a little bit of thickness to them and I have found that the use of eggs and baking powder in addition to self-raising flour helps to do this.  I’m a very happy girl if they are served with low fat ricotta and berries.  A drizzle of maple syrup makes it that extra bit special too!

Perfect Pancakes

Serves 2 (generously) or 3


1 cup (150 grams) wholemeal self-raising flour

1 teaspoon baking powder

1 teaspoon vanilla essence

2 eggs

1 cup (250 ml) light milk

Canola or sunflower oil, for greasing

½ cup low fat ricotta

1 cup berries (fresh or frozen)

Maple syrup (if desired)


  • Put flour and baking powder together in a large bowl
  • Lightly whisk eggs, milk and vanilla essence in a smaller bowl
  • Slowly stir the wet ingredients into the large bowl that contains the flour and baking powder
  • Heat frying pan over medium/high heat for a minute or two
  • Add a couple of drops of oil and then spread using a paper towel
  • Add some spoonfuls of pancake mixture (I usually use a ¼ cup measure so that the pancakes are a consistent size)
  • Fry the pancakes for about minute on the first side or until bubbles appear on the top
  • Flip the pancake over and fry for up to a minute (although I find it usually takes much less on the second side)
  • Put cooked pancake aside and repeat process until all mixture is used
  • Serve with low fat ricotta, berries and maple syrup (if desired)

Perfect pancakes_wtr


  • Between cooking each pancake, add a couple of drops of oil to the frying pan and spread using the paper towel
  • You may need to reduce the heat to medium after a couple of pancakes as the frying pan has heated up more
  • Maple syrup has not been included in the below nutritional analysis but per tablespoon contains about 16 grams of carbohydrates and 255 kilojoules

Per Serve (2 servings)

2150 kj, protein 26.5 g, total fat 13.3 g, sat fat 5.4 g, carbs 67 g (sugars 17.9 g), dietary fibre 9.8 g

Per Serve (3 servings)

1434 kj, protein 17.7 g, total fat 8.9 g, sat fat 3.6 g, carbs 44.4 g (sugars 12 g), dietary fibre 6.5 g

One response to “Perfect Pancakes

  1. Pingback: Oh breakfast. How do I love thee… | The Good Food Theory·

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