Make tall, fluffy pancakes in one bowl—no faff. Simple ingredients, quick method, and pro tips for perfect stacks every time.
250 g Plain Flour
2 tbsp Caster Sugar
2 tbsp Baking Powder
0.25 tbsp bicarbonate of soda
1 pinch Fine Salt
300 ml Milk
2 qts Large Eggs
40 g unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract (optional)
1
Mix dry: Whisk flour, sugar, baking powder, bicarb and salt
2
Mix wet: Whisk milk, eggs, melted butter and vanilla.
3
Combine: Pour wet into dry and whisk just until no dry patches remain (a few small lumps are fine). Rest 5 minutes.
4
Cook: Heat a lightly buttered pan over medium heat. Ladle in batter (about 60ml). When bubbles form and edges look set (1–2 mins), flip and cook 1–2 mins more.
5
Serve: Stack and keep warm in a low oven while you finish the batch.
Ingredients
250 g Plain Flour
2 tbsp Caster Sugar
2 tbsp Baking Powder
0.25 tbsp bicarbonate of soda
1 pinch Fine Salt
300 ml Milk
2 qts Large Eggs
40 g unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract (optional)
No comment