Fluffy Pancakes
Thick, fluffy American-style pancakes from a vanilla-scented batter, cooked on a lightly buttered pan.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Makes
- 12 pancakes
From Cafe Delites, by Karina Carrel
Ingredients
- 290 g plain flour
- 60 g granulated sugar
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 440 ml milk
- 60 g butter, melted and slightly cooled, plus a little for the pan
- 2 tsp pure vanilla extract
- 1 large egg
Method
- Mix the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl, and make a well in the middle.
- Add the milk, melted butter, vanilla and egg to the well and whisk them together first, then slowly fold them into the dry ingredients. Mix until smooth. A couple of lumps are fine.
- The batter should be thick and creamy. If it doesn't pour smoothly off a ladle, fold in a couple of tablespoons of extra milk at a time until it does. Leave it to rest while you heat the pan.
- Heat a non-stick pan or griddle over a low-medium heat and wipe it with a little butter. Pour in ¼ cup of batter and gently spread it into a round with the back of the ladle or cup.
- When the underside is golden and bubbles appear on the surface, flip the pancake and cook until golden on the other side. Repeat with the rest of the batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or just as they are.