Butter and Oil: Combine both for cooking. Butter enriches flavor, and oil prevents burning the pancakes.
Batter Rest: If you have the time, let the batter rest for at least 20 minutes before cooking. This allows the flour to fully hydrate and can make for a slightly more tender drop scone. This rule also applies to crepes.
Heat: Cook them at medium heat to thoroughly cook without burning.
Testing for Doneness: If unsure whether they're done, insert a toothpick into the middle. If it comes out clean, they're ready.
Pan: Use a non-stick pan or a griddle pan.
Mix-Ins: Add mini chocolate chips, blueberries, nuts, or other favorites, just like traditional pancakes!
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast/Brunch
Cuisine: British
Keyword: british breakfast, easy breakfast ideas, griddle cakes