Every other day is Pancake day for me!
Sweet, savoury or spicy, I’ve probably had my fair share of pancakes and a bit more over pancake day this year. So of course celebrating pancake day with a royal stack of vanilla pancakes coated in a gooey caramel sauce was totally in order. Pancakes are my favourite weekend/luxury breakfast and yes I sometimes sneak in protein powder for some extra nutrition after a workout. Though this time I added cold black coffee to kick things up a notch.
Now when it comes to toppings anything goes. Honey, maple syrup, nutella, or fruit in a syrup sauce. Honestly whatever floats your boat. But when the voice of reason (in this case my sweet tooth) says salted caramel sauce, you go with it.
Liquid amber is the best way to describe the caramel sauce and that’s how dessert made it on my breakfast table once again.
Serves | 3-4 |
1 Cup Self raising flour
1 Cup Milk
1 Tbsp Oil
1 Tsp Vanilla Extract
1 Tsp Cinnamon Powder
1/2 Tsp Bicarbonate Soda
2 Tbsp black cold coffee (Optional) The coffee adds a wonderful mocha like smell and I’m sure some of you love the smell of coffee first thing in the morning.
In a mixing bowl combine the flour, cinnamon powder and bicarbonate of soda. Next add the milk, egg, vanilla extract and the coffee. Whisk the batter until just combined then add in the oil and whisk. For easy cooking pour the batter into a jug. Heat a frying pan with a dash of oil for a minuet then begin to cook the pancakes.
Leave the pancakes to cook for 1 minuet on either side or until browned. When little holes start to form at the surface you’ll know your pancake is ready to flip. Continue to make the rest of the batter without adding any additional oil to the pan.
Serve the pancakes with a caramel syrup, caramelized bananas and some dried fruit or nuts.
Tip: Adding oil to your pancake batter reduces the amount of oil needed in the cooking process and there’s no need to worry about hot oil splashes while flipping.