Simple, Fluffy Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
13 pancakes
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Calories
108 kcal
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Course
Breakfast
Simple, Fluffy Pancakes
Description
Simple, Fluffy Pancakes use familiar ingredients such as flour, baking powder, sugar, milk, egg, and vanilla extract. The method involves combining the dry ingredients, then whisking in the wet ingredients until the batter is smooth but not overmixed, ensuring a tender crumb. Pancakes are cooked on a lightly buttered nonstick pan at medium heat, first until bubbles form on the surface, then flipped to achieve a golden-brown finish. The result is a stack that is soft and airy inside with lightly crisp edges.
These pancakes are suitable for breakfast or brunch and can be complemented by sweet toppings like maple syrup, fruit preserves, or lemon and sugar, as well as savory options like bacon. The recipe produces about thirteen pancakes, making it practical for a small group or family.
Stove temperature control is important, aiming for bubbles to appear about 30 seconds after batter is poured and a total cook time of around one minute per pancake. Butter is used sparingly on the pan to prevent sticking and uneven browning. The batter mixture can be stored dry separately from wet ingredients for convenience, and leftovers can be kept warm in a low oven.
Ingredients
- 2 cups / 300g all-purpose flour Note 1, plain
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- salt pinch
- 1 egg
- 1 3/4 cups / 435 ml milk any type, any fat %, measurement unit noted
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
Instructions
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - 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).
- 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.
- Remove 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!
Notes
- Use self-raising flour as an alternative to all-purpose flour and baking powder.
- Adjust stove temperature to allow bubbles to rise in about 30 seconds; the cooking times ensure even browning.
- Try toppings like butter and maple syrup, lemon juice and sugar, or macerated strawberries for variety.
- Dry ingredients can be pre-mixed and stored separately for quick pancake preparation by adding wet ingredients when ready to cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13pancakes
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 62g | |
| Calories | 108cal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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