Classic Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp white sugar
- ¼ tsp salt, or more to taste
- 1 ¼ cups milk
- 3 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla extract
Method
- Sift flour, baking powder, sugar, and salt together in a large bowl. If you plan to add fruit and/or nuts to the dry ingredients, do so now.
- Put the butter into a small bowl and microwave it to melt it.
- In a small bowl or jug, add the egg, butter, vanilla extract and milk, and mix until smooth.
- Add wet ingredients into the flour mixture.
- Using a large spoon, carefully fold the wet ingredients into the dry ingredients, using only the minimum number of turns to incorporate the two.
- Do not over-mix at this stage, stop mixing before you feel you should.
- Let the batter sit on the counter for about 5 to 7 minutes. You'll know it's ready when small bubbles begin to form on the top.
- Heat your frying pan and put a small amount of butter (approximately 1 tablespoon) on the pan and smooth it with a paper towel to fully cover the bottom of your griddle.
- Pour your pancake batter into the pan as per your desired pancake size.
- When small bubbles appear on the surface, flip them over gently using a spatula.
- Wait approximately 1 minute or so. I usually turn the pancake over once more to check that the underside is done.