Pancakes
light & fluffy
Finding the perfect pancake batter is difficult and always baffled me. How was it always too think, too thin, not enough taste, burnt and raw on the inside. Grrrr well look no further, I have the recipe for you.
Prep Time
10 min
Cook Time
Serves
6
30 min
THE FACTS
Quick to whip up
Cheap to create
Lasts up to 2 days in the fridge
Can add basically any ingredient to flavour
INGREDIENTS
1 ½ cups (195g) plain purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 ¼ cups (295ml) milk
1 large egg
5 tbsp (70g) unsalted butter
4 tsp vanilla extract
The trick is to ensure to montor the heat, medium low and if you are cooking with choc chips a little lower as they burn quicker.
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METHOD
1. In a large jug weigh in your flour, baking powder, salt and sugar.
2. In a small saucepan or microwavable jug melt your butter, then add milk and vanilla. mix to combine, no need to warm up your milk as you don't want to cook your egg.
3. Add egg to milk and butter mixture giving it a few stirs then pour into the dry ingredients. Stir or whisk until smooth. I like to start with a spook as a whisk may be a little hard to start of with.
4. Place your skillet on a low to medium heat (you will be adjusting the heat quite often) add a little ghee then pour your desired size pancake in the centre of the pan.
5. Pour slowly so the pan can set the base than add a little more batter in the centre, this will make the pancake will be nice and thick.
6. You will know when to flip your pancake once you see bursting bubbles on the top / raw side of the pancake. Don't flip yet, use a spatula to lift up the edge of the pancake and increase the heat to medium high to cook to a golden-brown colour.
Once you are happy flip and repeat.
Enjoy with some cream and or fruit and other condiments.
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