Light and fluffy pancakes from Basics to Brilliance (page 344) by Donna Hay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sephina on February 07, 2024

    Made another batch using a 3 tbsp cookie scoop, which yielded 12 pancakes. Adding frozen peaches tasted just as great as with frozen blueberries. Instead of mixing the peach slices into the batter, I ladled the batter onto the pan, then placed a few slices by hand onto the ladled pancakes.

  • sephina on January 31, 2024

    With the addition of frozen blueberries, these pancakes turned out great — indeed light and fluffy, albeit a tad too sweet. Next time I make these, I will likely reduce the sugar by a third. In place of buttermilk, I used a mix of 169 ml milk and 11 ml lemon juice left to stand for 10 minutes, and for self-raising flour I blended 107g all-purpose flour, 3g baking powder and a pinch of salt. Scooping 4 tbsp for each pancake yielded 8 pancakes rather than 12 as indicated in the recipe.

  • leahorowitz on January 14, 2018

    These pancakes really are light and fluffy. However, they were a little sweet for my taste - especially if you drizzle them with maple syrup to serve... Next time I’ll try with 50 g sugar. The online recipe says 1 tsp baking powder, the book (at least the german edition) calls for 2 tsp. I used 1 tsp and the pancakes came out fine. In my opinion the pancakes need a pinch of salt in the batter to balance the sweetness.

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