Ingredients

The following ingredients have 4 Servings
  • 195 g plain (all purp) flour ((5.3oz / 1 ½ cups) )
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • ¼ teaspoon ground cinnamon
  • 57 g unsalted butter, melted ((¼ cup / ½ stick) )
  • 1 cup milk ((250ml) )
  • 1 large egg
  • 1 teaspoon vanilla extract

Instruction

  • Sift together dry ingredients then whisk to mix thoroughly. At this point you can put your dry ingredients into a 1L / ¼ gallon jar with a large opening and store in the pantry until required.
  • Add wet ingredients and stir (or shake if using a jar) until incorporated. Small lumps in the mix are ok. Allow to sit for 10 minutes.
  • Heat a light sprinkling of oil in a large non-stick pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
  • Drop ¼ cups of mixture into pan - an ice cream scoop works well. When bubbles appear and the top look mostly dry, carefully flip the pancakes. Cook other side for another minute or so. Don't overcook, or they'll end up dry.