The ‘radical’ pancake recipe

“I heard your pancakes were seen on Twitter,” says mother.

“What Twitter? How?” says father, who has little, if any, understanding of what happens on social media.

I go ahead to explain Twitter and how people update what’s current, what they’re doing or what’s happening in their world. Father shakes his head, bemused, at the fact that anyone would want to share with the world what they were currently eating or cooking for that matter. I’m on my way to the kitchen to make their evening tea. “Why don’t you also put that on Twitter?” says father, somewhat sarcastically. I laugh quietly to myself (what is now referred to as LQTM) as I walk away.

This conversation took place a day after I had made and tweeted about the said pancakes using the hashtag #radicalpancakerecipe. Radical, because I thought it was pretty cool and unique to make pancakes with raisins (being a dried fruit enthusiast), before I googled ‘raisin pancakes’ and found out that they actually existed. It’s been done before ladies and gentlemen! Bummer! :-/

Anyhow, I followed the usual pancake recipe, with a few modifications. These made me about 18 pancakes.


2 ½ cups of self-raising flour

2 ½ cups of milk

1 egg

Half a packet of raisins

2 tablespoons of butter or margarine

1 teaspoon of salt

4 tablespoons of sugar

1 lemon


Nothing extraordinary. Just your usual pancake recipe.

Mix the flour, salt and sugar in a large bow. For some types of flour, sifting is necessary. I didn’t need to sift the type I used. Make a hole in the middle if this mixture and pour in the milk, raisins, lemon rind (skin), egg and margarine (which incidentally needs to be melted in advance. I never did this). Mix all these until smooth. If you happen to have one of those electric mixers, even better. Nifty little gadgets, these. Effortlessly giving you that perfectly  smooth and fluffy mixture.

The preliminary stages: self-raising flour, sugar and salt
Just before I mixed in the raisins and lemon rind

After this heat a lightly oiled frying pan. Avoid high heat. Medium high heat is recommended for this. I tried pouring and spreading the pancake mix on the pan using a large spoon, but I found that this makes them rather shapeless. For that nice round (well, not perfectly) shape most of us like in pancakes, try pouring a small amount of the mix into the pan then evenly spreading it round the pan by tilting the pan around till the mixture fills it, then shaping out the edges with a spoon. This worked for me. Ensure the pancake browns well on both sides, but not too much that it gets crispy.

Some people like to cook their pancakes in butter or margarine. I’ve tried margarine but found that it made them acquire a slightly salty taste. I use cooking oil. Use as little as possible. You don’t want your pancakes oily.

You’ll find that the raisins sink into the pancake mix, so you might have to scoop deep into your mix to ensure that you get some raisins on every pancake. Alternatively, add the raisins manually after pouring the mix onto the pan. Ensure that the side with the raisins (because they tend to fall on one side) browns properly. Also ensure that the raisins are evenly distributed, not too many or too little on one pancake.

Try to distribute the raisins evenly.

When your pancakes are ready, sprinkle some fresh lemon juice on them. You could also try honey or syrup, whatever your fancy. Enjoy them with a glass of cold milk, juice or tea, again, whatever tickles you fancy.

The tasty results!

P.S. I actually refer to my parents as mother and father….in recent times. I find it makes things rather interesting and weirdly formal. 😀

Unsaid But Written wishes you a tasty 2012!