Fluffy Pancakes
Equipment
Ingredients
Main Ingredients
all-purpose flour (dry)
188 g
baking powder (dry)
5 g
salt (dry)
1.5 g
white sugar (dry)
12 g
milk (liquid)
300 ml
eggs (fresh)
3 pcs
butter (melted)
42 g
Instructions
Mix dry ingredients
In a large bowl, combine the flour, baking powder, salt, and sugar.
Mix wet ingredients
In a separate bowl, whisk together the milk, eggs, and melted butter.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and whisk until the batter is smooth.
Heat the pan
Heat a large non-stick or stainless steel frying pan over medium heat.
Cook first side
Pour about 60 ml (¼ cup) of batter for each pancake. Cook until bubbles form on the surface and edges are set, about 2-3 minutes.
Flip and cook second side
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Serve
Serve the pancakes warm, topped with berries and syrup.
Original recipe
Storage
Reheat in toaster for crisp edges or microwave for soft texture. Best eaten fresh but can be frozen with parchment between layers.
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