Fluffy Pancakes
A straightforward American breakfast staple built from flour, egg, milk, and melted butter. Baking powder lifts the batter into thick, pillowy rounds with a golden-brown exterior. The key to a tender pancake is restraint when mixing: a few small lumps in the batter are preferable to a smooth but overworked one, which produces a tough, chewy result. Resting the batter for five to ten minutes lets the gluten relax and the leavener activate fully, yielding a noticeably fluffier rise on the griddle. Cooking over medium-low heat prevents the outside from scorching before the center sets. Maple syrup, fresh berries, or a pat of butter on the warm stack are the classic accompaniments.
Adjust Servings
Instructions
- 1
Whisk together 250g flour, 30g sugar, 2 tsp baking powder, and 1/2 tsp salt.
- 2
In another bowl, mix 320ml milk, 2 eggs, 40g melted butter, and a little vanilla.
- 3
Pour wet into dry and stir only 15-20 strokes, leaving a few small lumps.
- 4
Rest the batter for 5-10 minutes so gluten relaxes and pancakes rise better.
- 5
Preheat a pan over medium-low heat, lightly grease with butter, and pour about 1/3 cup batter per pancake.
- 6
Flip when bubbles form and edges look set, then cook about 1 more minute until golden.
- 7
Cook a total of 8 pancakes and serve warm with syrup, butter, or fruit.
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