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Best Fluffy Pancakes

On the weekend we made pancakes for breakfast. It’s such a good way to spend a Sunday morning. We tried out this recipe from Cafe Delites.

Ingredients:

2 cups all purpose | plain flour, (290 g | 10 oz)
1/4 cup granulated sugar or sweetener, (60g | 2 oz)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cups milk, (440ml)
1/4 cup butter, (60g | 2 oz)
2 teaspoons pure vanilla extract
1 large egg

Method:

  1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay). The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency.
  3. Set the batter aside and allow to rest while heating up your pan or griddle.
  4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Rosie’s Tips of The Day:
My favourite way to eat pancakes is with lemon juice and a tiny sprinkle of caster sugar… try it, it’s delicious!
(Also, make sure you re-do your aqua nail polish before you have your hands photographed mixing pancake batter …)

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