Dollar Pancakes, 6p (VG/V/DF)
In case you ever find yourself wanting pancakes, but not having any eggs in the house (or bananas, or chia seeds, or flax seeds, or vegan egg replacer), here’s a cheeky cheaty recipe – because some things are just too good to keep to yourself.
Serves 4-6, depending on appetite, from 6p each
150g plain flour, 7p (65p/1.5kg, Sainsburys Basics)
2 tbsp cornflour, 5p (£1.30/500g, Sainsburys)
1 tsp baking powder, 4p (90p/100g, Sainsburys)
A pinch of salt (optional), <1p (45p/750g, Sainsburys Basics)
2 tbsp sugar, 1p (80p/1kg, Sainsburys)
150ml milk (I use soy for vegan pancakes), 14p (90p/1 litre, Sainsburys)
2 tbsp water
2 tbsp oil, 3p (£3/3 litres vegetable or sunflower oil, Sainsburys)
Weigh the flour and measure the cornflour into a large mixing bowl, add the baking powder, salt (if using) and sugar, and mix well to evenly distribute throughout the mixture.
Make a well in the middle of the dry ingredients (a rough hole, nothing too precise or technical) and pour in most of the milk and water, and the butter or oil. Mix well with a whisk or fork to form a smooth batter, adding the rest of the milk to loosen it if needed.
Now, give it a rest, preferably in a fridge for at least half an hour to chill out. In my humble and experimental experience, the best, crispest, lightest batters are achieved in that moment when cold cold batter hits a shit-hot pan – think of the way you smoke the fat to make perfect Yorkshire puddings, or drop battered fish into a pan of rolling oil, and you get the picture. So jar it up, sling it in, and pop the kettle on or start dreaming about your toppings while it chills out in there…
…half an hour later, melt a pinch of butter or heat 2 tbsp of oil until your pan is hot-hot, then turn the heat down to medium to keep it hot but not at risk of burning everything or spitting fat at you! Dollop a teaspoon of batter into the pan to make one little dollar-sized pancake, and another one, and another one. They only need a matter of seconds until they’re golden on one side (you’ll see them puff up slightly and little bubbles form in the top) – then turn them over and cook the other side. Repeat until you have enough tiny pancakes to satisfy all appetites present, plus a few more for obligatory encores, and serve.
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Look so yummy we will do these tomorrow, thanks so much.
Hello Jack, I have backed your new book but I have not had an e ma
Reblogged this on seachranaidhe1.
Would this batter work to make yorkshire puddings too?
I like that idea, I’m going to try 😀
I tend to make a savoury pancake (wittily called a panfake). Three ingredients, flour, teaspoon or two of vinegar, and soya milk. Goes well with a bunch of fillings, but you can always add baking powder and sugar to make them sweet. Simply mix, throw in frying pan, nice and easy.
Was just introduced to your story via the Unfiltered podcast. Keep going! 🙂