You can’t beat a simple stack of fluffy pancakes for breakfast sometimes. My recipe is plant based and so easy. I’m putting my kumquat curd on absolutely everything at the moment, but actually it’s the perfect thing for pancakes being buttery, sweet and zingy, I think I’ll be making another batch or two before the season is over!
What are your favourite pancake toppings? Are you a classic butter and maple syrup person? Or do you like to go nutty with peanut butter and banana slices?
*as always, click on the words in bold to be taken to the ingredients or other blog posts
Ingredients (makes 12 pancakes)
- 1 mug plain flour – about 150g
- 1 mug milk – I use creamy oat milk and a mug is about 250g
- pinch of salt
- 1 tsp sugar
- 2 tbsp baking powder
- 2 tbsp rapeseed oil
- a punnet of blueberries
- kumquat curd (or lemon curd)
- butter for frying
Whisk the flour, milk, salt, sugar, baking powder and oil in a mixing bowl. You should be left with a thick, fluffy batter.
heat a non-stick pancake pan to medium high and add a tsp of butter to the pan.
Fry dollops of the batter in small batches of 3 pancakes in the pan (if your pan is small, just do 1 or 2 at a time).
Flip when golden brown underneath and thick and fluffy on top. I like to drop a few blueberries into the wet batter just before flipping them.
Once cooked on both sides, stack up on a plate and top with some curd and a few more blueberries.