Fluffy Pancakes

• 分量: 13 pancakes
• 調理時間: 5 mins
• 総時間: 15 mins

材料

2 cups plain / all purpose flour

4 tsp baking powder NOT baking soda / bi-carb

1/4 cup white sugar (caster / super fine is best but not essential)

Pinch of salt

1 large egg

1 3/4 cups cups milk

1 tsp vanilla extract

4 tsp butter, for cooking

手順

1. Whisk dry – Place flour, baking powder, sugar and salt in a bowl, whisk to combine.

2. Add wet ingredients – Add egg, milk and vanilla. Whisk until lump free – no longer than 30 seconds.

3. Melt then wipe off most butter – Heat a non-stick pan – 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).

4. Pour 1/4 cup batter into the middle of the fry pan (use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).

5. Cook – 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, flip and cook the other side until golden.

6. Keep warm and repeat – Remove the pancake and keep warm in a low oven. Use more butter every 2 to 3 pancakes – depends how good your non stick coating is.

7. Serve with toppings of choice