This recipe makes the softest fluffiest pancakes and most if not all of the ingredients you
should be able to find in your kitchen.
Pour yourself a cup of coffee and whip these up for brunch this weekend.
Start by measuring out a cup and half of all purpose flour into a large mixing bowl.
This recipe makes enough for 3-4 people so if you are cooking for more just double the
recipe.
You can find a printable version on my website, or check the information box below for the
measurements.
In the same bowl as the flour measure out 4 teaspoons of baking powder.
4 may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes.
As the pancakes cook the baking powder is going to react and create an abundance of
air, getting that perfect pancake texture.
Lastly to the dry ingredients add a pinch of salt.
You can add sugar here as well if you would like, around a tablespoon, but I prefer to
add sweetness with toppings rather than with the actual pancake.
Use a wooden spoon to mix the dry ingredients together until they are combined.
Set the bowl to the side.
In a smaller bowl to mix together the wet ingredients.
First crack in on large free range egg, followed by the milk.
I’m using dairy but you can substitute with soy or almond if you would like.
To the egg and milk add in a 1/4 cup of cooled melted butter.
Use a fork to mix everything together, making sure the egg is well incorporated.
This is optional, but I love a hint of vanilla.
Add half a teaspoon of pure vanilla essence and mix again.
Make a well in flour and pour in the wet ingredients.
Fold the batter together with a wooden spoon until there are no longer any large lumps..
Make sure you’re not over mixing as this will lead to your pancakes being quite tough.
I’ve kept these pancakes quite pain but if you do want to add blueberries or chocolate
chips, or any other flavourings now would be a good time.
When you are ready to cook the pancakes heat a heavy bottomed pan like cast iron over medium
low heat.
When the pan has heated add a small amount of butter to the pan to melt.
Scoop out about a 1/3 of a cup of batter and pour into the pan.
Leave the pancake to spread on it’s own and cook for a few minutes.
You’ll know it’s ready to flip when air bubbles start to form on the top.
If you are unsure just use a spatula to lift up the side and check the bottom.
Flip and cook for a further few minutes on the opposite side.
If your pancakes are browning a little to quickly just adjust the heat.
Place the cooked pancake on a plate and repeat with the next.
You should get about 6 or 7 pancakes out of this recipe so continue until you are out
of batter.
Top the pancakes with maple syrup and any of your other favourite toppings.
Send me a photo if you try out this recipe, I would love to see your favourite pancake
topping.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.