Fluffy Pancakes
A breakfast classic that's as comforting as it is delicious. These pancakes are light, airy, and golden brown, perfect for a leisurely morning or any time you crave a warm, homemade treat.
Ingredients
Instructions
-
Sift the flour, sugar and baking powder into a large bowl. Use a spatula or wooden spoon to push the mixture to the side of the bowl, making a well in the centre.
-
Use a whisk to mix milk, eggs, vanilla and melted butter in a jug. Add to bowl. Whisk until just combined. (Don't overmix.)
-
Preheat oven to 120C/100C fan forced.
-
Heat a large frying pan over medium-low heat. Wrap the extra cold butter cube in paper towel and use to lightly grease the pan. Set butter aside until needed again.
-
Pour slightly heaped 1/4 cupfuls of pancake mixture into the pan. Spread each to about 12cm diameter. (Depending on pan size, you may only fit 1 or 2 at a time.)
-
Cook for 2 minutes or until bubbles and holes appear on top and underneath is golden. (Watch the temperature. If too hot, pancake will burn before cooking through.)
-
Flip pancake. Cook for 1 minute or until cooked through. Transfer to the oven to keep warm. Regrease pan. Repeat with the remaining pancake mixture to make 12 pancakes in total.