gaxownOkay, Let’s Talk Pancakes!
Right then, who doesn’t love a stack of proper fluffy pancakes? Honestly, Saturday mornings in my house just wouldn’t be the same without them. I remember trying *so* many recipes when I first started cooking seriously – some turned out like crepes, others were weirdly dense… total disasters sometimes! But this one? This is the one I’ve tweaked and fiddled with over the years, and it just *works*. It’s become my foolproof, go-to recipe for genuinely light and fluffy pancakes, the kind that soak up maple syrup like a dream. My kids reckon they’re famous now, bless ’em.
Why I Reckon You’ll Love These
Well, for starters, they’re actually fluffy! Like, cloud-like. None of that flat, sad pancake business here. I make this recipe whenever we need a bit of a weekend treat, or sometimes even for a cheeky ‘breakfast for dinner’ situation (don’t judge!). My family goes absolutely crackers for them because they’re just so comforting and, let’s be honest, delicious. Plus, the batter is pretty forgiving – I’ve definitely forgotten an ingredient or two in a pre-coffee haze and they still turned out alright (mostly!). It’s a doddle once you get the hang of it.
Right, What Do We Need?
Here’s the bits and bobs you’ll need. Don’t stress too much about brands, though I do have my preferences sometimes!
- Plain Flour (All-Purpose): About 1 and a half cups (around 200g?). I just use supermarket own brand, usually.
- Baking Powder: This is KEY for the fluffiness! Use 3 *level* teaspoons. Don’t skimp here! Make sure its reasonably fresh too, old stuff doesn’t work as well.
- Salt: Just a pinch, maybe half a teaspoon. It balances the sweetness.
- Sugar: 1 tablespoon. Caster sugar is great, but granulated is fine too. I sometimes use brown sugar if I’m feeling fancy, gives it a slightly different vibe.
- Milk: 1 and a quarter cups (about 300ml). Whole milk makes them richer, but semi-skimmed works just fine. I’ve even used oat milk in a pinch and it was surprisingly decent!
- Egg: One large one, please.
- Melted Butter: 3 tablespoons (about 45g). Unsalted is probably best, but if you only have salted, just use a tiny bit less salt earlier. You could use melted coconut oil or a neutral veg oil too, but butter… well, it’s butter, isn’t it? Adds flavour.
- Vanilla Extract (Optional): A teaspoon adds a lovely warmth. Sometimes I forget it, sometimes I add extra. Go wild.
Okay, Let’s Get Cooking!
It’s simpler than you think, promise.
- Mix the Dry Stuff: Grab a big bowl. Whisk together the flour, baking powder, salt, and sugar. Whisking helps get rid of lumps and distributes that crucial baking powder. My nan always insisted on sifting, but honestly, a good whisk does the job unless your flour is ancient.
- Mix the Wet Stuff: In a seperate jug or bowl (less washing up if you use a jug!), whisk the milk, egg, and melted butter together. If you’re using vanilla, chuck it in here too.
- Combine (Gently!): Pour the wet ingredients into the dry ingredients. Now, this is important: DO NOT OVERMIX. Mix *just* until it’s combined. A few lumps are totally fine, actually, they’re good! Overmixing develops the gluten and makes the pancakes tough instead of fluffy. Seriously, put the whisk down sooner than you think you should. It might look a bit lumpy or messy – that’s okay!
- Let it Rest (If you have time): Okay, this is optional, but I find letting the batter sit for 5-10 minutes while the pan heats up helps make the pancakes even fluffier. Gives the baking powder time to work its magic. Sometimes I skip this if we’re starving though!
- Get the Pan Ready: Heat up your frying pan or griddle over a medium heat. A non-stick pan is your best friend here. Add a tiny bit of butter or oil – just enough to lightly coat the bottom. You’ll know it’s ready when a drop of water sizzles instantly. Keep the heat medium; too high and they’ll burn outside before cooking inside.
- Cook ’em Up: Pour or ladle about 1/4 cup of batter per pancake onto the hot pan. Don’t overcrowd the pan! Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is where I usually sneak a taste of the batter… purely for quality control, you understand.
- Flip It!: Gently flip the pancake with a spatula. The other side should be beautifully golden brown. Cook for another 1-2 minutes until cooked through.
- Serve or Keep Warm: Serve immediately (best!) or you can keep them warm in a low oven (like 100°C/200°F) on a wire rack over a baking sheet while you cook the rest. Don’t stack them directly on a plate while keeping warm or they can get a bit steamy/soggy.
A Few Little Notes From My Kitchen
- Lumpy batter is genuinely good here. Resist the urge to whisk it smooth!
- Don’t press down on the pancakes with the spatula after flipping. It squeezes out the air, making them less fluffy. We want air!
- Your first pancake might be a bit of a dud. I dunno why, it’s like a law of pancake making. Use it to test the temperature and then crack on.
- Getting the heat right is probably the trickiest bit. Medium is usually the sweet spot, but all hobs are different. Adjust as you go. If they’re browning too fast, turn it down a tad.
Fancy Trying Something Different? (Variations!)
Once you’ve nailed the basic fluffy pancakes, you can get creative!
- Chocolate Chip: My kids’ favourite. Sprinkle some choc chips onto the pancake just after you’ve poured the batter into the pan, before flipping.
- Blueberry: Same deal as chocolate chips – fresh or frozen blueberries work great. Gently fold them into the batter *at the end* or place them on top once poured.
- Banana: Mash one ripe banana and gently fold it into the finished batter. You might need a splash more milk.
- Cinnamon: Add a teaspoon of cinnamon to the dry ingredients. Smells amazing!
- The Savoury Experiment (Didn’t quite work!): I once tried adding grated cheese and chives… let’s just say it wasn’t my finest hour. Maybe it needed less sugar? Stick to sweet for this recipe, I reckon.
What Kit Do You Need?
Nothing too fancy, really. A big bowl, a whisk (honestly a fork works if you’re desperate, just needs more elbow grease!), a measuring jug and cups/spoons, and a good non-stick frying pan or griddle. A wide spatula is helpful for flipping without breaking them. If you don’t have measuring cups, you can find approximate weights online – check out somewhere like King Arthur Baking’s ingredient weight chart, it’s super handy.
Oh, speaking of equipment, I just remembered my Aunt Carol used to make hers in an old electric frying pan she’d had since the 70s. Those things were brilliant for keeping an even temperature. Anyway, bit of a digression there!
Storing Leftovers (If You Have Any!)
Ha! Leftovers? In my house, these fluffy pancakes vanish pretty sharpish. But *if* you happen to have some, let them cool completely, then store them in an airtight container in the fridge for 2-3 days. You can reheat them gently in the microwave, toaster (carefully!), or back in a dry pan for a minute. I actually think they make a decent quick breakfast the next day, though they’re definitely best fresh.
How We Like to Eat ‘Em
Classic maple syrup and butter is hard to beat, isn’t it? We’re big fans of Canadian maple syrup, the darker the better – something like Runamok Maple does some amazing infused ones if you feel like splashing out. But honestly? Golden syrup, honey, fruit compote, yoghurt, bacon (yes, bacon!)… it all works. My youngest insists on lemon juice and sugar, like crepe style. Each to their own!
Pro Tips (Learned the Hard Way!)
- Don’t Overmix: I know I keep saying it, but it’s the number one mistake! I once whisked the life out of a batter thinking smoother was better, and ended up with rubbery frisbees. Never again.
- Medium Heat is Your Friend: I tried rushing things once by whacking the heat up high. Result? Burnt outsides, raw insides. Patience pays off. Find that happy medium heat.
- Fresh Baking Powder Matters: If your pancakes aren’t rising, check the date on your baking powder. That stuff does lose its oomph over time.
- Don’t Crowd the Pan: Give them space! Trying to squeeze too many in makes flipping a nightmare and lowers the pan temperature, affecting how they cook.
Quick Q&A (Things People Ask Me!)
Can I make the batter ahead of time?
You *can*, maybe the night before, but I find they’re fluffiest if you make the batter just before cooking, or let it rest for only 10-30 mins max. The baking powder starts working as soon as it hits the liquid, so it loses some power overnight.
Help! My pancakes are flat! What did I do wrong?
Could be a few things! Did you overmix the batter? Is your baking powder old? Did you maybe accidentally use baking soda instead of powder? Or perhaps the pan heat was too low initially? It’s usually one of those culprits.
Can I use buttermilk instead of regular milk?
Ooh yes! If you use buttermilk, you might want to slightly reduce the baking powder and add maybe 1/2 teaspoon of baking soda as well, because buttermilk is acidic and reacts with the soda. Buttermilk pancakes are amazing, super tender!
Are these freezable?
Yep! Cool them completely, then stack them with squares of baking paper in between so they don’t stick together. Pop them in a freezer bag or container. Reheat form frozen in the toaster or microwave. Super handy for quick breakfasts!
Right, that’s about everything I can think of! Hope you give these fluffy pancakes a go. Let me know how they turn out! Happy flipping!
gaxown
