Fluffy pancakes are flat cakes, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In North America, pancakes are made with a leavening agent, in Africa, it is spicy and savory while in Britain, they are much thinner like a crepe. Although commonly served at breakfast they can be eaten any time of day. Toppings that are commonly used include fruit, syrup, jam, and in some cases meat or chocolate chips. Fluffy pancakes is a basic UK recipe and one of my all-time favorite Sunday morning breakfast treats.
- 2 Cups Flour
- 3 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 4 tablespoon Sugar
- ¼ cup Melted Butter
- 1 Teaspoon Vanilla Essence
- 2 Cups Milk
- 2 Large Eggs
- Sift flour and baking powder to remove clumps or unwanted items.
- In one bowl, combine all the dry ingredients: flour, baking powder, sugar and salt.
- In a smaller bowl, crack in the egg, pour the milk, melted butter and vanilla essence and mix well using a fork.
- Make a well in the dry ingredients, pour the wet ingredients inside and gently fold the batter together with a wooden spoon until there are no longer any large lumps.
- Heat up a pan on medium heat; add a teaspoon of butter or vegetable oil when it is hot.
- Scoop a small portion of the pancake batter and add to the pan.
- Flip and cook both sides for 2-3 minutes. It’s ready to flip over when bubbles/holes appear at the top of the pancake.
Note: You can add other flavorings to the pancakes such as blueberries or chocolate chips, just add the extra ingredients at the same time as you combine the wet and dry ingredients
Serving options: Serve pancakes stacked high with butter, maple syrup, lemon wedges and caster sugar, or your favorite filling.