What’s as fun as a stack of pancakes? A GIANT PANCAKE that’s topped with lemon syrup, a large scoop of ice cream, berries and Persian fairy floss.
My BIG FAT giant pancake inspiration
For a tiny weekend break, we packed our bags and hit the road and stayed at Katoomba for a few nights.
The realisation of how bad COVID-19 impacted businesses hit us right in the face when we had trouble finding spots to eat. Two early mornings in a row we wandered around aimlessly in the frosty mountains with a fussy toddler Kai looking for a place that would serve us breakfast. There were a few cafes opened in Katoomba and the ones that were opened were already packed.
We got in the car and tried our luck at Leura which was only a few minutes drive away. Leura was just as busy but we found a trendy cafe at the end of the main street, Cafe Leura. It was super busy and there was a small queue of people waiting to get seated in front of us. Surprisingly we didn’t have to wait long, a kind gentleman who happened to be the owner ushered us to our seats.
We were able to order a ‘Big breakfast’ and ‘Ricotta lemon pancakes’ after finally winning a game of tug and war with the menu against our cheeky toddler. When the pancakes came we were pleasantly surprised as we were expecting a stack of pancakes but what was put in front of us was a stunning and massive pancake.
Below are the photos I took of our plates at Cafe Leura. Both our dishes had a lovely Middle Eastern touch to them.
Cafe’s Leura’s pancake was exceptional, it was soft, fluffy and the syrup was not overly sweet. I fell in love with the toppings which included, strawberries, blueberries, Persian fairyfloss, pistachios and edible flowers. I knew immediately I had to recreate this dish!
Pancake woes
Believe it or not, pancakes aren’t that easy to make as everyone seems to think!
Before finding the right batter mix I made at least 4 batches of giant pancakes. They weren’t complete fails, it tasted good but it was getting the texture that challenged me.
I needed my giant pancakes to be light, fluffy and delicious. I even went to the trouble of whipping the egg whites and folding them carefully into the batter. However, it still didn’t result in fluffy pancakes.
After doing a bit of research online, many suggested adding lots of baking powder as well as a little bi-carb soda. And….. just like magic, it worked beautifully for my giant pancakes, look how thick and fluffy they are!
Don’t worry because you won’t taste the bi-carb or baking powder. As long as it’s hasn’t expired and take the time to sift it in with the flour.
There are no fancy gadgets or folding techniques needed to create this fluffy giant pancake.
As inspired by Cafe Leura my giant pancakes are lemony and with Middle Eastern flavours.
The lemon syrup is delicious but it’s also optional. If you’re feeling lazy just pour on your favourite pancake toppings like maple syrup. SUPER YUM!
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This recipe should make 2 x 20cm (8 in) size pancakes. It should be big enough to feed up to 6 people. BUT or if you’re like me and my husband it will only feed 2 people!
There is nothing else to say except go make this giant pancake. Cut it into pizza-like slices, then throw a pancake pizza party!
Ingredients for Giant Pancake With Lemon
Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added.
Lemon zest – finely zest the lemon by grating only the coloured part of the fruit.
Egg, Milk – if possible use milk and egg at room temperature. Don’t worry if you don’t have time to do this as the pancakes will still work using fridge-cold eggs and milk.
Ingredients for the optional Lemon Syrup and toppings
How to make Giant Pancake With Lemon
Step by step guide with photos
In a large bowl sift in the flour, baking powder and bi-carb soda then add in the sugar, salt and whisk to combine.
Pour in the melted butter, egg, milk, lemon zest, juice and vanilla into the flour mixture and whisk to combine. The batter should be a little lumpy and thick in consistency but can be poured out into a pan. Test the mixture by lifting up the whisk, if the batter is too thick and doesn’t run off the whisk it’s too thick. Thin it out by adding a tablespoon of milk at a time and continue to whisk until the right consistency is reached.
Time to cook and flip these giant pancakes!
Heat up a large nonstick frypan on low heat, the pancakes must be cooked slowly on low heat so it doesn’t burn on the surface leaving the middle uncooked. Once the pan is heated add in a teaspoon of butter, when it melts use a paper towel to wipe the butter over the entire surface of the frypan.
Test the heat by cooking a small amount of batter first once you are happy with the results pour half of the batter into the pan. It should slowly spread out into a large circle but you can help this process by slowly swirling the frypan. Once bubbles appear all over the surface and the edges look cooked carefully flip the pancake over using a large flat spatula. Each side of the pancake takes up to 5 to 7 minutes to cook. Repeat this process with the remaining batter.
For the optional lemon syrup and toppings
For the optional lemon syrup and toppings In a small saucepan on medium heat add in water, sugar, salt, vanilla, lemon juice and zest. Bring the mixture to a boil then lower heat and let it simmer for a minute. Whilst the syrup is still hot spoon it all over the surface of the pancakes. Top the pancakes with ice cream, fairy floss, berries, flowers and pistachios.
If you love Middle Eastern or Meditteranean flavours try out my super easy and healthy Mediterranean Chickpea Salad.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
GIANT PANCAKE WITH LEMON
Ingredients
- 2 cups plain flour (NOTE 1)
- 1 tbsp baking powder
- ¼ tsp bi-carb soda
- ½ tsp salt
- 2 tbsp caster sugar (superfine sugar)
- 1¾ cup milk (or a little more) (NOTE 2)
- 60 gm butter (melted)
- 1 tsp vanilla extract
- 1 large egg (NOTE 2)
- 1 tsp finely grated lemon zest (NOTE 3)
- 1 tbsp lemon juice
Optional Lemon Syrup
- ¼ cup water
- ½ cup sugar
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- large pinch of salt
Optional Toppings
- vanilla ice cream
- Persian fairy floss
- mixed berries
- edible flowers
- pistachios
Instructions
- In a large bowl sift in the flour, baking powder and bi-carb soda then add in the sugar, salt and whisk to combine.
- Pour in the melted butter, egg, milk, lemon zest, juice and vanilla into the flour mixture and whisk to combine. The batter should be a little lumpy and thick in consistency but can be poured out into a pan. Test the mixture by lifting up the whisk, if the batter is too thick and doesn't run off the whisk it's too thick. Thin it out by adding a tablespoon of milk at a time and continue to whisk until the right consistency is reached.
- Heat up a large nonstick frypan on low heat, the pancakes must be cooked slowly on low heat so it doesn't burn on the surface leaving the middle uncooked. Once the pan is heated add in a teaspoon of butter, when it melts use a paper towel to wipe the butter over the entire surface of the frypan.
- Test the heat by cooking a small amount of batter first once you are happy with the results pour half of the batter into the pan. It should slowly spread out into a large circle but you can help this process by slowly swirling the frypan. Once bubbles appear all over the surface and the edges look cooked carefully flip the pancake over using a large flat spatula. Each side of the pancake takes up to 5 to 7 minutes to cook. Repeat this process with the remaining batter.
For the optional lemon syrup and toppings
- In a small saucepan on medium heat add in water, sugar, salt, vanilla, lemon juice and zest. Bring the mixture to a boil then lower heat and let it simmer for a minute. Whilst the syrup is still hot spoon it all over the surface of the pancakes. Top the pancakes with ice cream, fairy floss, berries, flowers and pistachios.
