So soft, so fluffy, so filling!
Yield: [12 pancakes] Prep time: [5 mins] Total time: [30 mins]
Ingredients: Plain flour | 190 g Baking powder | 4 tsp Salt | pinch Castor sugar | 2 tbsp. Milk | 300 ml
Vanilla extract | ½ tsp Eggs | 1 egg Butter | 4 tbsp. melted butter + extra for cooking
Bacon lardons | cooked
Directions: In a large bowl, mix together the flour, baking powder, salt and caster sugar. In a separate bowl or jug, whisk together the egg, milk, melted butter and vanilla extract until well combined. Pour the milk mixture into the flour mixture and gently fold until you have a smooth batter. The batter will seem very thick but this is how it should be. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat until hot. Add about a tablespoon of oil/butter into the frying pan, using a brush or paper towel rub the oil/butter around surface of the pan. Add a ladle of batter into pan, wait until the top of the pancake begins to bubble before turning the pancake over. Cook until both sides are golden brown and the pancake has risen to about 1 cm thick.
Repeat this process until all the batter is used up. Serve up your warm pancakes stacked up high with maple syrup topped with your favourite berries, bacon lardons and a dusting of icing sugar.
Tip! - Try this recipe using your favourite berries or chocolate chips. Add in the extra ingredients after pouring the milk mixture into the flour mixture before folding.