Pancakes
Fluffy, golden pancakes with crisp buttery edges — the secret is a briefly mixed lumpy batter and a splash of apple cider vinegar for extra lift.
AmericanSweetBreakfast
Time20 min
Servings8 pancakes
DifficultyEasy
Ingredients
Dry
- 130g all-purpose flour
- 18g sugar
- 3g fine salt
- 4g baking powder
- 2g baking soda
Wet
- 150ml milk
- 20ml vegetable oil
- 3g vanilla extract
- 18g apple cider vinegar
- 1 egg
For the pan
- Salted butter
Instructions
Make the batter
- 1Mix separatelyWhisk the dry ingredients together in one bowl and the wet ingredients in another.
- 2CombinePour the wet ingredients into the dry and mix briefly. Don't aim for a smooth batter — lumps and bubbles are exactly what you want.
Cook the pancakes
- 3Heat the panHeat a pan over medium heat, add a knob of salted butter and swirl to coat the surface.
- 4PourScoop a large spoonful of batter into the pan without stirring it first.
- 5FlipWait until bubbles form on the surface and start to pop, then flip and cook through.
- 6Check donenessThe pancakes are ready when they spring back when pressed lightly with a finger.
Tips
- Don't overmix — lumps and bubbles in the batter are the secret to fluffy pancakes. Overworking it will make them tough and flat.
- Worth trying: replace the milk and apple cider vinegar with an equal combined volume of plain yogurt and water (1 part yogurt to 2 parts water). Same acidity, richer flavour.