Fluffy Pancakes
A simple recipe for soft and fluffy pancakes, perfect for brunch or breakfast.
25m4Servings
Nutrition
401kcal
9gProtein
48gCarbs
20gFat
Ingredients
All-Purpose Flour
190 g
Baking Powder
4 tsp
Salt
To taste
pinch
Sugar
Optional
2 tbsp
Egg
1 whole
Milk
310 ml
Butter
60 g
Vanilla Essence
½ tsp
Butter for cooking
As needed
1 tbsp
Equipment
Cast Iron Skillet
Instructions
1Mix Dry Ingredients
3m
3mCombine
In a large bowl, mix together the flour, baking powder, and salt using a wooden spoon. Set aside.
2Mix Wet Ingredients
4m
4mCombine
In a smaller bowl, crack the egg and pour in the milk. Add the melted butter and vanilla essence. Use a fork to mix until well combined.
3Combine Batter
3m
3mForm a well
Make a well in the center of the dry ingredients.
Add wet to dry
Pour the wet ingredients into the well. Fold the batter together with a wooden spoon until there are no longer any large lumps. Do not overmix.
4Cook Pancakes
15m
15mHeat pan
Heat a heavy-based pan, like a cast iron skillet, over medium-low heat. Add a small amount of butter to coat the pan.
Add batter
Pour approximately ⅓ cup of pancake batter into the hot pan for each pancake.
Cook first side
Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip and cook
Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
5Serve
2m
2mPlate
Serve the pancakes stacked high, with additional butter and maple syrup if desired. Enjoy.
Tips
For extra flavor, you can add blueberries or chocolate chips to the batter when combining wet and dry ingredients.
Avoid overmixing the batter; a few small lumps are perfectly fine and will result in fluffier pancakes.
Ensure your pan is not too hot; medium-low heat is key to cooking them through without burning.