SHE HAS CRAVINGS

FLUFFY PANCAKES

There’s nothing quite like a stack of fluffy, delicious pancake served with butter and a generous drizzle of pure maple syrup to start the morning. This one is a foolproof recipe guaranteed to bring wide smiles and happy tummies.

INGREDIENTS

Dry Items

  • 2 cups All-Purpose flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1 pinch of salt
  • 3-4 tbsp sugar

Wet Items

  • 1 egg
  • 1 tsp vanilla essence
  • 1/4 cup melted butter
  • 2 cups milk (I use oat milk but any milk works fine!)

HOW TO MAKE IT

  1. In a mixing bowl, combine all the dry ingredients and gently fold together to remove any lumps using a whisk.
  2. Make a well in the center of the dry ingredients and add in the wet ingredients. Gently mix well using a whisk or a spatula until well combined. Do not over mix the batter – leftover dry flour/tiny lumps are fine.
  3. Heat a non-stick pan/pancake griddle (make sure it’s on low heat if using the stove) and grease well with butter.
  4. Using a small spatula, scoop the batter and pour each scoop on the pan. You can also use an ice cream scoop or a 1/4 cup depending on your preferred size per pancake.
  5. Once small bubbles form at the top of each pancake, flip them over and cook the other side for 2 minutes or until pancakes are golden brown.
  6. Serve stacked with butter and maple syrup or fresh fruits.

EXTRA NOTES

  • If you don’t have baking powder or bicarbonate soda, you can substitute your all-purpose flour with self-raising flour.
  • For crispy edges, grease your pan with extra butter. For evenly brown and soft pancakes on both sides, use lesser butter but make sure you use non-stick pans.
  • The cooked pancakes store really well in the fridge for up to a week in an airtight container. Just reheat in the microwave and it’ll still remain soft and fluffy.
  • You can also pre-make the batter the night before and keep it in the fridge overnight. In the morning, take the batter out and leave it on the kitchen counter for 30 mins before cooking your pancakes.
  • Pantry tip: Make a bigger batch of the dry pancake mix by mixing together the dry ingredients and storing it in an airtight jar. You’ll have a pancake mix ready to use anytime – just add the wet ingredients!

Watch the video HERE.