Recipes – Homemade pancakes
This traditional recipe makes pancakes that are light and fluffy and only requires a few simple ingredients you probably have in your kitchen right now. These pancakes aren’t too sweet and are lightly scented with vanilla, making them extra delicious.
- 2 cups (300g) plain all-purpose flour, sifted
- 3 tablespoons baking powder, sifted
- 1/2 cup (110g) caster (superfine) sugar
- 1 egg
- 3/4 cup (185ml) buttermilk
- 1 1/4 cups (310ml) milk
- 75g butter, melted
- Vanilla extract
- Strawberry and sliced bananas, to serve
- Any syrup, to serve
- Sift flour, sugar and baking powder in a bowl.
- Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
- Whisk buttermilk, milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
- Add the milk mixture to the flour mixture and whisk until smooth and no lumps. (It is important not to over-mix the batter. Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy.)
- Heat a greased medium non-stick frying pan (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with melted butter. Pour 1/3 cup (80ml) of the mixture into the pan and cook, in batches, until bubbles appear on the surface of the pancake. Turn the pancakes and cook for 1 minute or until golden.
- Repeat with the remaining mixture.
- Serve immediately in stacks with srawberries, bananas and warm syrup. Or any other combination you like.
Have a cuppiest day!