My go-to Pancake Recipe
This is something I can make in a few minutes whether I’m in the mood to cook or not. Now, I would love to add one of those photos where the pancakes are rolled and stacked like a pyramid with syrup running down, but honestly, these pancakes are eaten as soon as they come off the pan, after adding the cinnamon sugar and syrup and it’s not too hot to handle. While I have no idea where I originally found this recipe, I always double it up, because it’s that easy and that good.
Pinch of salt
1 tablespoon sunflower oil
2 large eggs
Throw everything into one large bowl. I prefer the bowl with a spout to pour. Mix it all well together with electric beaters. Pour into warm oiled pan, turning slightly so that batter coats the bottom. When bubbles start appearing, they are ready to be flipped. Top with your favourite pancake toppings, roll and enjoy.