A versatile pancake recipe that doubles as a focaccia-style bread too.
Whisk ingredients in a medium-sized bowl in order of items listed until smooth.
Pour large scoopfuls (a ladle worth ideally) into a frying pan with some olive oil already heated for cooking.
Cook one side until bubbles form through, then flip and cook the other side until golden brown.
Remove the pancake and place on a plate for serving. Continue until all batter has been cooked.
Decorate the pancakes with your favourite toppings as desired.
Any spare pancakes can be stored in the fridge for another day. Simply reheat in a toaster or in a sandwich maker between some baking paper.
I especially like to use these pancakes as a bread alternative - they make awesome focaccia slices of bread - simply treat as a sandwich.
Ingredients
Directions
Whisk ingredients in a medium-sized bowl in order of items listed until smooth.
Pour large scoopfuls (a ladle worth ideally) into a frying pan with some olive oil already heated for cooking.
Cook one side until bubbles form through, then flip and cook the other side until golden brown.
Remove the pancake and place on a plate for serving. Continue until all batter has been cooked.
Decorate the pancakes with your favourite toppings as desired.
Any spare pancakes can be stored in the fridge for another day. Simply reheat in a toaster or in a sandwich maker between some baking paper.
I especially like to use these pancakes as a bread alternative - they make awesome focaccia slices of bread - simply treat as a sandwich.
