Ingredients:
- 2 cups/300g of all-purpose flour
- 4 teaspoons of baking powder
- ¼ cup/55g white sugar
- Pinch of salt
- 1 egg
- 1 ¾ cups/435ml of milk
- 1 teaspoon of vanilla extract or essence
- 4 teaspoons of butter
Method:
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non-stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non-stick coating is.
- Serve with your choice of toppings
*Courtesy of RecipeTin Eats