Is there a quick and easy method to make pancakes?

jobbingmusician

TBH it wouldn't matter whether it was a standard cup or a teacup in this recipe - eggs vary in size, after all!

sa1nt

Thanks.
I guess if the mixture's too runny you add a bit more flour & if its a bit too thick you add a bit more milk or a bit of water.

I am trying to find things for my 12 (going on 17) year old daughter to have for breakfast. She is an absolute devil for rushing off to school without eating anything.
I hate nagging as it always has the opposite effect, so if I can get her eating pancakes with apple or mashed banana (my mouths watering!) at least its getting her to eat something & its semi healthy with the fruit I can bung in it.

ti1980

After you have made them?

Whenever I make pancakes I just make enough for one batch to eat straightaway and have never saved any for later. The last time I made them I made a bit more batter than usual but just ended up eating more.

Do you have a round container to store them in or do you roll the pancakes up?
I have quite limited storage space in the freezer so can't use a deep container in there?

Thanks in advance for any replies.

troll35

You need to put some greaseproof paper in between each pancake to stop them sticking together then you can either wrap them in clingfilm/foil or put them in a tub, whatever is convenient. I just put them at the bottom of a tray in my freezer so they are flat, with a loaf of bread on top. I once made the mistake of freezing some filled HM pancakes. When they defrosted the pancakes soaked up any liquid and went mushy. So if you have any filling (sweet or savoury) I would freeze it seperately.

Pink.

Hi ti1980,

Yes there is no problem freezing pancakes as troll35 says its a good idea to use some greaseproof paper. I have also frozen the mixture before to use another time with no problems.

I'll merge this thread into your other threads on making pancakes as it makes it easier for other readers to find all the answers in the same place.

Pink

ti1980

Hiya.

Just realised that the original post was made by me! I have come on a bit in the last couple of months, still need to buy myself some scales though I think.

I'm probably better off freezing the mixture as you say that is possible as it takes that bit more effort for me to eat them as they still have to be 'made'.

kittiwoz

Sarahsaver wrote:

a standard 'cup' measure is 8oz

That very much depends on what is in the cup. A cup holds approximately 8oz of sugar, butter, eggs or millk. Metric equivalent 225g. If the cup contains flour however it is only 4oz. Metric equivalent 110g.

skintmummy

Stupid question of the day, how do you make pancakes ?

squeaky

The main thread on pancaks has lots of recipes...

pancake day 2008... 2007...2006

And then you might like to browse:-

pancake threads here on MoneySaving Old Style

lucasmum

I don't really do measurements but I put a 'pile' (maybe 4oz??) of plain flour into a bowl, crack an egg in and whisk its in as best as you can then add milk or half milk and water whisking until it is the consistancy of double cream and no lumps. You can always seive it or OH uses stick blender.
Get a frying pan VERY hot with just a wipe of oil in it and then laddle a small amount of batter in the middle of the pan and swirl it around until it covers the pan. When bubbles start to show flip it and just colour the other side, it doesn't take long on either side.
To convert it to yorkshire pudding mix I add another egg to the same amount of mix and they always rise.
Hope this helps