Better than store bought and truly light and fluffy, these pancakes make a wonderful breakfast treat.
Now and then, if I allow myself a splurge for breakfast, I’ll have these pancakes. Generally smothered in maple syrup and some berries on the side if I have them. What I love about these is they are so easy to make and they are super light and fluffy as well.
The other great thing about these pancakes is they have all the convenience of store bought but they taste so much better. It gives you back the control over what goes into the mix without compromising on that ease of preparing them. You can literally make up a batch (or 2 or 3) and have it sit in your pantry just like you would with a pancake mix from the shops. Then, when you want to whip up some delicious, homemade pancakes just add the wet ingredients and give it all a shake.
Imagine the extra flavour you get from adding in real ingredients like the butter, egg, milk and vanilla that you won’t get when you just add milk to a store bought pancake mix. Hence the control over what goes into it. This is not too heavy on the sugar either – just 3 tablespoons. It’s enough to make these sweet but not overpoweringly so when you add your toppings.
To keep a batch on hand, get yourself a container that will hold about 1 litre. It’s best if you can get something with a fairly large opening. If you have a funnel that’s handy as well. Pour in your dry ingredients and seal and store in the pantry. When you’re ready for a good ol’ pancake brekky, pour in the wet ingredients and give it a good shake up. You could even store the dry mix in a bag and then just add it all to a bowl when you mix in the wet ingredients.
So there you go! Keep some pancake mix on hand for emergencies 🙂
Light and Fluffy Pancakes
- 1 ½ cup plain (all purp) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60g / 1/2 stick) butter, melted
- 250 ml milk
- 1 large egg
- 1 teaspoon vanilla
- Sift together dry ingredients then whisk to mix thoroughly. (At this point you can put your dry ingredients into a large plastic bottle with a decent sized opening and store for when you are ready to make pancakes).
- Add wet ingredients and stir (or shake if using a bottle) until incorporated. Small lumps in the mix are ok. Allow to sit for 15 minutes.
- Heat a light sprinkling of oil in a pan over medium heat. Allow it to heat for about 5 minutes before putting in first pancake.
- Use a large ice cream sccop to drop (approx 1/4 cups) of mixture into pan. When bubbles start to appear on top, carefully flip the pancakes. Cook other side until just golden.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use a large ice cream scoop to portion out my batter and it makes it easy to drop into the pan too.