The classic pancake recipe seems foolproof, but there’s a lot of ways it can go wrong! Follow our tried and tested method to produce the most fluffy, scrumptious pancakes for your breakfast!
After more scrumptious pancake recipes?
Note: Using a large frying pan with one small ladle full of batter will give you a crepe-style pancake, which are best for flipping.
Ingredients
Method
Sift flour into a bowl. Make a well in the centre.
Whisk together the milk and eggs in a large bowl.
Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms.
Heat a non-stick frying pan over low heat and melt a little low fat spread.
Add 2 tablespoons of mixture, spread quickly to form a circle.
Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
Serve these delicious pancakes with your favourite topping.
How can I make my pancakes even fluffier?
For the fluffiest pancakes possible, there is one rule you must follow: don’t overmix the batter. Over-mixing means the raising agent cannot aerate properly, which makes your batter tough. The result will be flatter, dense pancakes.
Leaving your batter in the fridge for 30 minutes before cooking will also allow for the flour particles to expand properly, which can add height and fluff to your stack.
Can I add ingredients to this pancake recipe?
You can of course add ingredients to this pancake recipe! Our favourite additions to make your stack that extra bit special are:
- chocolate chips
- blueberries
- sprinkles
- banana
- Nutella or chocolate sauce
For pancakes that have that wow factor, why not try one of our speciality pancake recipes?
Coconut and blueberry pancakes with crème fraiche and orange syrup
Buttermilk pancakes with Nutella
When to flip pancakes
Your pancake will actually tell when it’s ready to be flipped. The best time to flip is when small bubbles have formed on the top and edges of your pancake. This will usually take about two to three minutes.
Can you freeze pancakes?
The answer is yes, you can! The best way to freeze cooked pancakes is to allow them to cool completely first. Arrange them in a single layer on a baking sheet and pop in the freezer overnight to be used at breakfast tomorrow.
You can also freeze pancake batter. Ladle it into the right portion size in freezer bags and wrap the bags in foil. You can freeze your batter for up to a month. Thaw your batter in the fridge overnight to have fluffy pancakes for breakfast the next morning!
Recipe courtesy of eggs.org.au.
You might also like:
The secret behind the perfect pancake
How to freeze and reheat pancakes
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