Easy Peasy Pancakes

Pancakes. Fluffy. Thin. Thick. Jiggly. Savoury. Sweet. Sticky. You love them in all their marvellous variations. Pancakes are tasty and universal with many variants all across the globe. My pancake void (which I didn't know I had), was filled many years ago when I ate at the Pannekoekschip in Groningen, Netherlands. Expectations were high and the end results were pleasant and extremely tasty. This pancake haven is situated on a ship and has a stunning variety of both savoury or sweet toppings. A good spot to explore varieties if you're ever in Groningen, especially if you’re used to sweet pancakes only. But until you take that trip or go to your favourite pancake house, why not make your own pancakes or go for another breakfast option altogether.

A lot of you who make pancakes on the regular do not actually measure your ingredients, I certainly don't. You simply mix the ingredients and then adjust if necessary and I do this too. However, not everyone is adept or has tried making pancakes from scratch and that is ok. This one is for you. The more often you make this, the easier it gets to know what consistency of batter you're looking for. The batter in this recipe is a thin more crêpe-like batter and will not give you American style fluffy pancakes. Technically, they may not be thin enough to be classified as crêpes either, so we will just call them pancakes, plain and simple. 

The consensus, however, is that regardless of how you make them, they should always be tasty. Every single time. This recipe is also very forgiving so if you are a newbie to cooking, and making pancakes, in particular, this should not cause you too much trouble. As a kid, I ate pancakes either with applesauce or with lemon juice and sprinkled sugar, or honey or even jam. I took it to school, had it for breakfast and sometimes for dinner. Pancakes are good all around the clock is what I am trying to say.

For this recipe and generally for all pancake recipes, you will need to use a non-stick pan or a cast iron pan or skillet, that is, if you don’t want your pancakes looking like scrambled eggs. As a topping for these, I stewed some apples with cinnamon and sugar. I like my pancakes on the thin side, so if this batter is too thin or runny for you, simply add some flour, whisk until the lumps disappear and adjust according to your liking. What type of pancakes do you like and what are your favourite and maybe unusual toppings?