Fluffy Pancakes
A reliable and easy to make recipe for fluffy pancakes that I make time and time again.
Sometimes I add blueberries or raspberries to the mix or serve them with bacon and maple syrup. Our favourite though is with butter, sugar and lemon juice!
Enjoy yours whatever way you want.
I often make only half the recipe which yields about 3-5 depending on the size you make.
For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream.
Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
Ingredients
- 225g flour
- 2.5 tsp baking powder
- 2 eggs
- 300ml milk
- pinch of salt
- 30g butter, melted and cooled slightly
- 1 tsp caster sugar
- Oil or butter for frying
Instructions
- Add the flour, baking powder, salt and caster sugar into a blender with the milk and eggs and cooled melted butter.
- Blend until relatively smooth and let to sit for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (0.5in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with lashings of real maple syrup and extra butter, if you like.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
