Best Fluffy Pancakes
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ΒΌ cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- Β½ teaspoon salt
- 1 large egg
- 1 ΒΌ cups whole milk (warm)
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
Method
- In a bowl, combine all of the dry ingredients (flour, baking powder, sugar, salt).
- In another bowl whisk the egg with milk and melted butter. Add vanilla extract.
- Pour the milk mixture into the dry ingredients and whisk lightly until just combined and remove big lumps (DO NOT overmix).
- Lightly brush a skillet with a piece of butter (or use 1 tablespoon of oil instead). Then using a ΒΌ measuring cup spoon the batter and spread it into a circle.
- Cook on the first side until bubbles appear and the edges start to look a bit dry, the bottom of the pancakes should be golden-brown (around 3 minutes). Flip and cook for another 3 minutes or until the second sides are golden brown.
- Drizzle with maple or pancake syrup, add your toppings, and serve.