Those Aren’t Pancakes… They’re Mancakes!

As mentioned in the English Muffin post, Sunday’s are generally a little more exciting on the breakfast front and most of the time we have pancakes.

I spent a long time looking for that perfect pancake recipe and I am pretty happy with the one I settled on.  The pancakes are really fluffy and as I now tend to make them the size of the fry pan (mainly out of sheer laziness to make only one pancake instead of multiple), my husband has stopped calling them pancakes and started calling them mancakes.

In addition to their diameter, the “mancake” term came about when on one particular Sunday morning I poured too much batter into the pan and not only was it the size of the fry pan (i.e. 27cm) it was also about an inch thick.

The recipe comes from Super Food Ideas, a magazine I have subscribed to for quite a few years now and it is fairly basic.  The only real change I have made is using my homemade vanilla sugar instead of the caster sugar.

Into a jug, I add all of the ingredients and whisk until combined.

Once the batter is smooth, I set it aside for 5-10 minutes whilst heating up the fry pan.  Resting the batter is key as it helps make the mancake nice and fluffy.

The batter is poured into the preheated fry pan and cooked until bubbles appear on the surface, and then flipped.

Once cooked through, turn onto a plate and top with whatever you like.  Hubby’s personal preference is lemon juice and maple syrup and on this particular day we had some leftover vanilla double cream from the lemon tart we had for dessert the night before.  Delish!