Simple, Fluffy Pancakes

• servings: 13 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 cups / 300g plain / all purpose flour (Note 1)

4 tsp baking powder (Note 1)

1/4 cup / 55g white sugar (caster / super fine is best but not essential)

Pinch of salt

1 egg

1 3/4 cups / 435 ml cups milk (any type, any fat %)

1 tsp vanilla extract or essence

4 tsp butter (, for cooking)

Directions

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!

Nutrition

• Serving Size: 62 g
• Calories: 108 kcal