Ingredients
The following ingredients have 6 Servings
- 2 cups / 300g plain / all purpose flour ((Note 1))
- 4 tsp baking powder ((Note 1))
- 1/4 cup / 55g white sugar ((caster / super fine is best but not essential))
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml cups milk ((any type, any fat %))
- 1 tsp vanilla extract or essence
- 4 tsp butter (, for cooking)
Instruction
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
- Serve with toppings of choice!
