Breakfast

Pancakes

Name: Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 13 pancakes
Cuisine: Australian
Ingredients: 2 cups plain flour; 4 tsp baking powder (not bicarb); ¼ cup caster or white sugar; Pinch of salt; 1 large egg (about 50 g in shell); 435 ml (1¾ cups) milk; 1 tsp vanilla extract; 4 tsp butter, for cooking

Serves 13 pancakes Prep 5 min Cook 15 min Total 20 min

Ingredients

2 cups plain flour
4 tsp baking powder (not bicarb)
¼ cup caster or white sugar
Pinch of salt
1 large egg (about 50 g in shell)
435 ml (1¾ cups) milk
1 tsp vanilla extract
4 tsp butter, for cooking

Method

Whisk flour, baking powder, sugar and salt.
Add egg, milk and vanilla. Whisk until lump-free, no more than 30 seconds.
Heat a non-stick pan over medium to medium-high. Melt ½ tsp butter, then wipe most of it off with paper towel (stops a blotchy first pancake).
Pour ¼ cup batter, spread to about 11 cm. When bubbles rise, flip and cook until golden.
Keep warm in a low oven. Refresh butter every 2–3 pancakes.
Serve with butter, maple syrup, or lemon and sugar.

Tip: Batter should spread easily but not run thin. Stove heat is right when bubbles appear in about 30 seconds. You can bag the dry mix as a standby pancake mix.

Source: RecipeTin Eats