chocolate or salted caramel sauce or maple syrup or cream cheese!
Weigh all the pancake ingredients into the blender cup (use a larger cup).
Attach the blending/grinding blade to the cup/machine.
Blend according to the blender instructions until smooth. If any of the ingredients get caught on the sides, stop part-way through blending and give the sealed cup a shake, before re-blending.
Leave to stand for 5 to 10 minutes while preparing the pancake pan.
To cook the pancakes
Set the pancake frying pan over a medium heat and allow to become nice and hot before adding any oil.
Once hot, turn the heat down slightly and carefully smear a tiny amount of oil onto the area of the pan that will cook the pancakes. The pancake batter will spread about 9 cm (3½ inches) in diameter. (Use a thickly folded sheet of kitchen paper to smear on the oil. Be extra-careful not to burn your fingers. If you can see runny oil, there’s too much in the pan).
Pour a little pancake batter into the pan. (It helps to do a ‘test’ pancake… to check the batter for flow and spread and to make sure the pan is at the right temperature). The batter for the pancakes shown had a flowing lava-type consistency. Adjust the batter consistency if necessary - see NOTES. Adjust the heat as necessary.
For each pancake, cook the first side for about a minute before flipping over with the spatula. - When the edges are looking dryer, a few bubbles start to form and a silicone spatula can be pushed under the base easily, it’s time to flip.
Once flipped, cook the second side for about a minute. If any of the batter spreads on flipping, immediately push it into the circle before it sets.
Once both sides have cooked to golden, flip back again and cook each side for an additional 10 to 20 seconds or so, to allow the middle to cook through and the edges to crisp slightly.
Transfer to an oven-proof plate (stack them) and keep covered with a clean tea towel while you cook the rest. The pancake will continue to cook briefly after removing from the heat.
To heat the pancakes through before serving, set the oven at a low temperature (110C/225 F/Gas ¼) and place the pancake stack (still covered) in the oven until ready to serve.
Dress the pancakes as either individual portions or a large stack with fresh fruit and chosen sauce (optional) and serve. Also work well with cream cheese.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Read blog post for tips on how to make the perfect blender pancakes YOUR wayTo adjust the batter consistency : Although the recipe is for thicker American-style pancakes, the batter can be used to make pancakes of a slightly thinner variety. Add extra milk to the batter little by little, stirring in after blending to achieve the desired consistency for the pancakes required. If the batter seems too runny, add an extra spoon of oats and blend through again.Optional - Add a little extra chopped fruit or blueberries to the batter once blended, to cook into the pancakes if you choose.For a single portion - use half the ingredients stated.