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Pancakes Anyway, Anyday
Breakfast in bed means either two things: Scrambled eggs on toast or Pancakes. Sophie “chieftan” Begley’s words and Zabrina Wong’s photography.
Ingredients: 2 cups of SR Flour 1/4 cup Raw Sugar 1 egg 1 1/3 cup Milk (if you use Soy milk it adds a bit more flavour)
5 Handy Kitchen Tips: 1. If you have week old strawberries in the fridge, don’t throw them out! To refresh them; Chop punnet into a bowl, add 2 Tbls of Balsamic Vinigar and 1 Tbls of White Sugar and lightly stir. Leave for 10 min and they’re as good as new.
Whilst I do enjoy the easiness of the Water, Shake and Bake pancakes, I don’t enjoy the high sugar content and that highly processed taste. From a young age I always tried to make pancakes from scratch. I remember attempting to make them for both my parents on either Mother’s or Father’s day, and I must apologise to both Mum and Dad for the experiments you were forced to eat on those special days. After many attempts, I’ve realised the best style of pancakes is plain. Plain pancakes are the easiest to cook and they taste darn good with anything. Ice cream, nutella, fruits, white sugar, lemon, maple syrup or all of those and more mixed together, the pancakes always taste NOM.
You will need: Non stick pan (no butter or oil required!) Spatula Whisk Measuring cups
2. Weevils suck. To avoid them altogether, store your flour in the freezer.
Recipe: 1. Sift the flour into a large bowl. 2. Add the raw sugar, an egg and milk and whisk until smooth. This will make thick pancakes so if you prefer your pancakes thinner add more milk. 3. Heat your non-stick pan over a low heat.
So here is my perfected recipe. Alter it, double it, change it completely, Enjoy! Love and till next time, Your Baked Pooseys (Soph & Zab) Ps Take note of the cooking instructions as heat is the key to perfect pancakes.
4. Add a 1/4 cup of batter to the middle of the pan and watch it spread out across the pan. (To make a stack of pancakes I usually have 4 frying pans cooking at a time!) 5. It should take 1-2 minutes to cook on the first side. You will know when it is ready as it begins to bubble at the top. 6. Flip! 7. This side should take roughly 1-2 minutes to cook and will be ready when its golden brown in colour. 8. Top with lashings of maple syrup, berries or anything you desire. 9. Serve hot with a glass of OJ.
THE SPIT PRESS | SYDNEY’S CREATIVE NEWSPAPER | VOL 1, ISSUE 2 | 16
3. Dont add chocolate chips to the pancake batter. It makes the pancakes stick to the pan and it also makes them ugly. Try melting the chocolate in a microwave proof bowl and drizzling it over the top. 4. Pancakes taste better if you make the batter the night before. 5. For more recipes, ramblings and adventures, visit www.sophieforchuck.com