Soft And Fluffy Pancakes

Ingredients

• 188 g (1½ cups)plain flour
• 3 teaspoonsbaking powder
• 1egg
• 313 ml (1¼ cups)milk
• 63 ml (¼ cup)oil
• 50 g (¼ cup)sugar
• ¼ teaspoonsalt
• 1 teaspoonvanilla essence
• A little, for the panmelted butter
• To tastefood colouring of your choice (optional)
• To serve, to tastebutter
• To serve, to tastehoney or maple syrup

Instructions

1. 1

   Bring to room temperature

   Make sure all the ingredients are at room temperature before you begin.

2. 2

   Mix dry ingredients

   Stir the flour and baking powder together thoroughly.

3. 3

   Mix wet ingredients

   Combine the egg, milk, oil, sugar, salt and vanilla essence in a jug.

4. 4

   Combine the mixtures

   Pour the wet mixture into the flour mixture and mix well.

5. 5

   Heat the pan

   Brush a little melted butter over a non-stick pan and warm it over a medium-low heat.

6. 6

   Cook the pancakes

   Pour about ¼ cup of batter into the pan for each pancake. Flip when bubbles begin to form, then cook until the pancake feels spongy.

7. 7

   Colour the batter

   For coloured pancakes, divide the batter into 7 equal portions. Add your chosen food colouring to each portion and mix it in well, then cook as above.

8. 8

   Serve the pancakes

   Serve with your favourite topping; butter with honey or maple syrup is suggested. For evenly sized pancakes, cut them with a round cutter once cooked, or use a special pancake pan.

What are soft and fluffy pancakes?

Pancakes are small rounds of batter cooked in a pan and enjoyed in many forms around the world. This version uses baking powder to help the batter rise, with milk, egg and oil adding moisture and richness.

The method is straightforward: mix the dry and wet ingredients separately, combine them, then cook spoonfuls of batter. The recipe makes about 10 pancakes, with vanilla and sugar giving them a gently sweet flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 11g protein, 65g carbs, 13g fat.

Flour and sugar provide most of the carbohydrates, while oil, milk and egg contribute much of the fat; the egg and milk also supply some protein. Serve with fruit or yoghurt alongside, or choose a modest amount of syrup, to balance the plate.

The ingredients that matter

Baking powder: mix it evenly through the flour so it is distributed throughout the batter.

Room-temperature ingredients: bringing everything to room temperature is part of the recipe’s method and helps the mixture combine smoothly.

Vanilla and sugar: these give the pancakes their sweet, familiar flavour; the suggested toppings add more sweetness at the table.

Mixing the batter

Dry ingredients: stir the flour and baking powder together first, rather than adding them separately to the wet mixture.

Wet ingredients: whisk or stir the remaining batter ingredients together in a jug, then pour them into the flour mixture. Mix until combined, as directed.

Cooking and flipping

Steady heat: use a non-stick pan over medium-low heat and brush it with a little melted butter. This gives you time to cook the centre without rushing the surface.

Flip cue: wait until bubbles begin to form before turning each pancake. The recipe describes a cooked pancake as feeling spongy.

Making coloured pancakes

Divide the batter into 7 equal portions if you want to colour it, then mix the chosen food colouring into each portion. Cook the coloured portions using the same pan and method.

For a neat presentation, the recipe suggests trimming cooked pancakes with a round cutter. A special pancake pan is another option.

Toppings and serving

Butter and honey or maple syrup are the suggested pairing, but you can use any topping you enjoy. The pancakes are lightly sweetened already, so fruit or yoghurt can also make a fresh accompaniment.

The recipe states that it makes about 10 pancakes and serves 4, which works out to roughly two or three pancakes per person.

Recipe notes & tips

• Let the ingredients reach room temperature before mixing.
• Stir the baking powder thoroughly into the flour.
• Keep the pan at medium-low heat so the pancakes have time to cook through.
• Use about ¼ cup of batter for each pancake.
• Wait for bubbles to appear before flipping.
• Use a round cutter after cooking if you want evenly sized pancakes.

Variations

• Add food colouring: divide the batter into 7 equal portions and mix colouring into each one.
• Serve with honey: add a drizzle and a little butter for the suggested topping.
• Use maple syrup: serve it with butter instead of honey.
• Try fresh fruit: add sliced fruit at the table for a fresh contrast.
• Make smaller pancakes: use less batter for each one and watch for bubbles before flipping.

Common mistakes to avoid

• Uneven raising: mix the baking powder thoroughly with the flour before adding the wet ingredients.
• Flipping too soon: wait until bubbles begin to form on the surface.
• Heat too high: keep the pan at medium-low so the pancakes can cook through without rushing.
• Uneven portions: measure about ¼ cup of batter for each pancake.
• Lumpy colour: mix food colouring well into each of the 7 portions before cooking.

How to store

Cool leftover pancakes, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan or toaster until warmed through.

Frequently asked questions