Thick and fluffy pancakes are a staple breakfast in America. We’ve got a simple vanilla recipe for you but you can adapt the recipe to suit your tastes. We love to add blueberries or bananas into the mix before spooning into the pan.
- 135g plain flour
- 5g baking powder
- Pinch of salt
- 40g sugar
- 25ml vanilla essence
- 1 egg
- 130ml milk
- 40g butter
Firstly, fire up your wood fired oven to optimum temperature and allow to cool to around 210°C. Alternatively, if you have one of our kit ovens, you can use the residual heat of your oven the morning after a pizza party.
Next, gently melt your butter and put to one side.
Then, put your flour, baking powder, salt and sugar in a bowl and separately whisk together the other ingredients. Next add the wet mixture into the dry ingredients and stir.
Once everything is well combined, slowly add the melted butter to the mix, whisking vigorously the whole time.
You’ll need to let the mixture rest in the fridge for at least 2 hours (ideally overnight) before using.
When you’re ready to cook, heat a large, heavy bottomed, high heat frying pan in the oven, with a little oil, for around 10 minutes.
Stone Bake Tip: The heat in the pan will help the rise of your pancakes.
Once hot, ladle in three good size pancake blobs leaving a gap in between- if at this point the pan isn’t hot enough, your batter will all spill around the pan!
Place in your wood fired oven, put the door in place and cook for 3 minutes.
Remove your pan from the oven, add a knob of butter and flip over the pancakes, return to your wood fired oven for a further 3 minutes.
When you take your pancakes out of the oven they should be slightly browned, thick and fluffy. Serve with lashings of maple syrup with either fresh fruit or crispy bacon.
Are you interested in our wood fired ovens? Head over to our product pages for more information.