A couple of weeks ago my sister Emanuelle turned 23. As you may know my family lives in London (minus 1 older sister), so I don’t get to celebrate birthdays with them too often. Luckily for me this year Emanuelle is in New York for the summer, which was a great excuse to make something so cute and fun, something I’ve been wanting to make for a while… a pancake cake!
I mean who doesn’t love pancakes, right? Take me to an Ihop and I will devour that stack. But my version is a little more healthy – I’m not saying it’s a health pancake in any way, shape or form, it’s just a simple pancake recipe, and a delicious one might I add.
Typically pancake cakes have a layer of cream or chocolate between each pancake, but since it was early morning and the two of us are still trying to look sexy by the pool this summer, I skipped the good stuff and went for a simple version. However, make sure you try the chocolate filled pancake at some point in your lifetime!
Happy birthday Emanuelle!
You will need
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup water
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
- In a small bowl, whisk together the dry ingredients, flour, sugar, baking powder, and salt; set aside.
- In a large bowl, whisk together milk, water butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened. Don't worry if it's a little lumpy.
- Heat a large skillet over medium heat and moisten with oil; carefully rub skillet with oiled paper towel.
- Using a ladle, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer to a baking sheet or platter; cover loosely with aluminum foil to keep warm. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)
- Serve warm, with desired toppings.