Simple, Fluffy Pancakes
Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn't spread too thinly so you get nice fluffy pancakes.
Ingredients
Instructions
Whisk dry - Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
Add wet ingredients - Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
Melt then wipe off most butter - Heat a non-stick pan - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
Cook - Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!). When bubbles rise to the surface (see video), flip and cook the other side until golden.
Keep warm and repeat - Remove the pancake and keep warm in a low oven. Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
Serve with toppings of choice!
Nutrition
- Serving Size
- 62 g
- Calories
- 108 kcal
