ABC News Breakfast 10 August 2021

Just look at that floooof!!


Pay-it-Forward Pancakes

I’m calling these P-I-F’s, because I hope that once you make up a batch at home, you’ll find it’s so easy that you want to start paying it forward! Just pop a portion in a jar and leave at the doorstep of a friend or relative so that you can all have pancakes together one weekend.

The batter works best when all of your ingredients are at room temperature, but if you can’t wait around for your kefir/buttermilk to warm up, keep the melted butter separate and stir through the batter once the rest of your batter is mixed. It should have the consistency of clag or double cream, and will be lumpy… have faith! It all comes out in the pan!

This recipe makes enough for a 2-person household, so if there’s more of you, double, triple, do what you’ve gotta do!

  • non-stick pan
  • stand-mixer or electric beaters (optional)

pancake batter

  • 1 cup (150g) plain flour (gluten free will work fine here too, actually!)
  • ½ tsp bicarb
  • 1 tsp salt flakes (optional)
  • 1 cup (250ml) milk kefir / buttermilk (milk + 1 tbsp of lemon juice or vinegar will also work)
  • 50 gm butter (melted)
  • 1 egg (beaten with a fork)

cinnamon butter

  • 150 gm unsalted butter (softened)
  • 1 heaped tsp ground cinnamon
  • ½ tsp salt flakes
  • ½ tbsp maple syrup
  • ½ tsp vanilla bean paste

For the Cinnamon Butter

  1. Whip all of the ingredients together in a stand mixer with the paddle attachment or using hand beaters. If the butter isn’t soft enough, DO NOT be tempted to melt… you just won’t get the same result, sadly. Cut it into smaller cubes and be patient…er.

  2. When the mix has turned a creamy colour and fully combined, scoop out onto baking paper and form into a log using damp palms. Twist the ends of the baking paper so that it looks like a giant Christmas cracker.

    Pop into the fridge if you plan on using it within a few weeks, or in the freezer if you want to make the party last.

For the Pancakes

  1. If making a large batch, preheat your oven to 120C to keep the pancakes you’ve made warm while you make the rest.

  2. use a whisk to incorporate your dry ingredients – flour, bicarb and salt flakes together in a bowl.

  3. Combine chosen milk product + eggs in a pouring jug as your wet mix. If at room temp, add melted butter. If still cold, leave this out for now.

  4. Make a well in the middle of your dry ingredients and pour the wet mix in slowly, stirring as you go. Use a flexible spatula to help get every bit of dry friendly with the wet, without over-mixing.

    If you’re yet to add melted butter, stir this through.

    The batter will be lumpy… be cool – it’ll relax on its own. Allow the mix to stand for 10 minutes.

  5. Heat a non-stick pan (I like to melt my butter in the same pan I’ll use to make the pancakes so I don’t waste a smidge of butter ;)) on medium heat.

  6. When the pan has heated up enough for the heat to radiate up towards your palm hovering above, scoop in a large spoon’s worth of batter. The optimum amount of pancakes in a large pan should be 3… Any more and you risk overcrowding, any less, and you’re expending excess energy by the stove. Cook on a medium heat.

  7. When the surface of the pancakes forms bubbles and a slight skin, flip! Repeat!

  8. Serve with a disc of the whipped cinnamon butter and more maple syrup drizzled on top… or however you like, really.

To make this recipe plant-based, swap the milk for oat milk or similar and the egg for banana (one mashed banana = 1 beaten egg!).

You can use any leftover quark, cottage cheese, yoghurt, cream as part of the milk component. 
The batter will last in the fridge overnight, too!