Breakfast
Fluffy pancakes
Thick, soft American-style pancakes in under half an hour. Top them with fruit, honey or maple syrup.
- 25 min10 prep · 15 cook
- EasyDifficulty
- 410 kcalper serving
Ingredients
4 servings
- Plain flour250 g
- Sugar2 tbsp
- Baking powder2 tsp
- salt1 pinch
- Milk300 ml
- Eggs2
- Butter, melted40 g
Steps
- 1
Mix the flour, sugar, baking powder and salt in a large bowl.
- 2
In another bowl, whisk the milk, eggs and melted butter.
- 3
Pour the wet mix into the dry one and stir just until combined. A few lumps are fine. Let it rest.
- 4
Heat a lightly greased pan over medium heat. Pour in a small ladle of batter and cook until bubbles appear, then flip.
- 5
Repeat with the rest of the batter and serve warm with your favourite toppings.
Tips and questions
- Why are my pancakes flat?
- Usually the batter was overmixed or the baking powder is old. Stir only until no dry flour remains; a few lumps are fine.
- When should I flip them?
- When bubbles appear and pop on the surface and the edges look set, usually after 2 minutes on medium heat.
- Can I freeze pancakes?
- Yes. Freeze them flat with baking paper in between for up to 2 months and reheat straight from frozen in the toaster or a pan.
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