How To Make Kick-Ass Pancakes

I don’t mean to gloat but many people have asked me how I manage to make such delicious pancake; and since I stopped being a meanie, I’ve decided to extend a gesture of kindness to the whole of humanity by posting the recipe. Yes, you’re welcome 🙂

How to Make Kick Ass Pancakes:

NB: On the morning on which you intend to make your pancakes, wake up at around 3 am. Run around your kitchen ten times in the nude, sprinkling holy water on your cooking equipment while chanting a prayer to the pancake gods. This will make your pancakes extra tasty.


  • 1 Cup Self Raising Flour/ 1 cup all-purpose flour with ½ a teaspoon of baking powder
  • 1 ½ Cup of milk (replace with water if you’re poor)
  • 4 Tablespoons of sugar (more if you fancy diabetes)
  • ½ Teaspoon of salt to taste
  • 1 egg (for the economically challenged) or 2 if you love eggs
  • 1 Tablespoon grated lemon rind
  • 1 Tablespoon ground cardamon
  • Raisins/sultanas (chopped) or a mixture of cashews, macadamia and peanuts (chopped)
  • Cooking oil as required
  • A skillet or non-stick pan
  • Whisk/Spoon
  • A heat source
  • Large mixing bowl
  • Cold fresh bananas or any fruit available for garnishing


  • Stare at your ingredients for about a minute and smile. You need a good mood in order to cook (totally unnecessary, but heck! It’s my recipe. I get to set the rules)
  • Pour the flour into the mixing bowl, add in the salt, sugar and ground cardamom and mix thoroughly
  • Beat the eggs in a separate bowl and whisk using a fork. Make a well at the centre of your flour mixture and pour in the beaten eggs. Fold the eggs mixture into the flour gently and mix as required
  • Pour in the milk in small portions as you continue whisking to ensure there are no lumps formed
  • Keep adding milk till your desired consistency has been achieved. For light fluffy pancakes, you need a thinner batter, for a thick pancakes the batter mixture has to be more viscous
  • Once your batter is ready, add in the lemon rind, raisins/sultanas or nuts and give the batter a good mix.
  • Heat your skillet on medium heat and spread some cooking oil on it
  • Once it’s hot enough, pour in a portion of batter depending on the size of pancakes you want. (This is where your natural measurements instincts come in handy)
  • Once you see some bubbles forming on the top surface of the pancake it’s time to flip it over
  • Flip the pancake over and put some oil to ensure it remains soft. Let it cook for 40-60 seconds and your pancake is done. Remove from the pan and place it on a serving dish/plate covered with paper towels.
  • Repeat the process for the remaining batter
  • Once ready, serve the pancakes preferably warm with maple syrup (According to the “Marvellous Misadventures of Flapjack” it is dishonour to eat a pancake without maple syrup) or chocolate sauce or any other thing really with the banana or any other fresh fruit and some warm milk chocolate or tea
Pancakes with honey (maple syrup substitute) and fresh cold pineapple pieces


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