I am not normally a huge pancake person but these are amazing! Literally the best pancakes I’ve ever had, so light and fluffy. Today I had them with bacon and maple syrup but yesterday I had them with blueberries which was equally yummy and probably better for me. But sometimes when you’re having a bit of a treat you need to go all out! As well as tasting great, they are also pretty easy to make.
For 2 servings ( 2 large pancakes or 6 small pancakes) you will need:
- 135g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 135ml milk
- 1 large egg
- 2 tbsp melted butter
- whatever else you would like on/in your pancakes: bacon, blueberries, maple syrup etc.
- Mix all dry ingredients together: flour, baking powder, salt and sugar.
- Whisk together the milk, egg and melted butter.
- Add the wet mixture to the dry mixture gradually while whisking. If some lumps remain that is OK. Allow to stand for a few minutes. (If you are adding anything that you want cooked with the batter, add now).
- Melt a little more butter in a frying pan and then pour in the batter mixture to desired size. When bubbles begin to appear on the top of the pancake, flip. Serve with whatever you choose when cooked.
And for some all important science! Flour contains gluten which is a protein. When flour is mixed with eggs and milk the gluten molecules can bind to each other, holding the mixture together. Mixing causes carbon dioxide from the air around us to get trapped in the molecular connections the gluten has made. This is what helps the pancake to rise, making it light and fluffy. However, because these pancakes are meant to be thicker we also need to add a raising agent – in this case backing soda – which helps to add more carbon dioxide to the mixture and improves the rise.