The journey of finding the perfect fluffy pancake (for me) has been paved by several relationship mishaps. Some were soggy, some burnt and some like a rubber sole - none were delicate with a melt-in-your-mouth tenderness.
Funny enough, it was only after I became a mom that my pancakes got better. Perhaps it is the experience of letting my three year old daughter get messy with all the mixing and stirring or better still, the quest to witness her gobbling up mouthfuls of syrupy yummy-ness.
Ready
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- 3 tablespoons unsalted butter (melted)
- 2 large eggs
- ½ teaspoon vanilla essence
Set
- Large mixing bowl
- Whisk
- Griddle or skillet
- Spatula
- Ladle
Go
- Sift together the dry ingredients into the mixing bowl.
- Whisk in eggs, milk and vanilla.
- Add 2 tablespoons of melted butter (reserve the rest for oiling the griddle or skillet).
- Fold in the egg whites if you decide to go the distance.
- Heat griddle or skillet at medium high heat.
- Ladle batter on to the hot surface, when bubbles appear on the surface, turn and cook the other side.
- Serve with warmed maple syrup.
What you should know
You can substitute with self-raising flour for better effect BUT remember to leave out the baking powder.
If you are willing to go the extra mile, separate the egg yokes from the whites. Whip whites to soft peaks and fold at the very end.