Breakfast

Pancakes

Name: Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 13 pancakes
Cuisine: Australian
Ingredients: 300 g (2 cups) plain flour; 4 tsp baking powder (not bicarb); 55 g (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

Here is our working pancakes for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. Serves 13 pancakes with about 5 min prep and 15 min cook time (around 20 min total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. The character of the dish comes from plain flour, baking powder and caster or white sugar. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Good for weekday mornings, lazy weekends, and anything in between. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Method opens with: “Whisk flour, baking powder, sugar and salt.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

300 g (2 cups) plain flour
4 tsp baking powder (not bicarb)
55 g (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.

Notes

From our tested tip, expanded: 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. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Make-ahead and leftovers: scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Eat Pancakes fresh when you can; leftovers keep 1–2 days refrigerated and reheat gently so eggs or batter do not rubber. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Serving ideas without fluff: plate it hot with a coffee or tea on the side. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
Putting it together for Pancakes: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.