Fluffy Pancakes (w/ Cinnamon Swirl)
Perfect for Sunday morning!
Servings 6 pancakes at least, can make up to 10 depending on thickness
Calories 100kcal
Cost $5
Ingredients
Dry ingredients (can prepare in advance and store)
- 2 cups plain white flour
- ¼ cup caster sugar
- 4 tsps baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet ingredients
- 2 ¼ cups full cream milk
- ¼ cup melted butter (this is around 60-70g)
- 3 tsps pure vanilla extract
- 1 large egg
Cinnamon Swirl
- 3 tbsp melted butter
- ½ cup brown sugar
- 2 tsp cinnamon
- 4 tbsp combined wet + dry pancake batter (after mixing above together)
Instructions
- Combine dry ingredients together in a large bowl and whisk to ensure an even distribution of all ingredients. Optional: store the dry ingredients in a container or ziplock until needed
- Makea well in the centre and add MOST (90%) of the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
- Add in more milk if the batter is too thick, or if you want thinner pancakes.
- Set the batter aside and allow to rest while heating up your pan or griddle.
- Optional: mix all of the Cinnamon Swirl ingredients together, and ensure it is runny enough to pour from a jug.
- Heat a nonstick pan over low-medium heat and add a good chunk of butter to grease pan.
- Pour ¼ cup of batter onto the pan andspread out gently into a round shape with the back of your ladle or measuring cup. If using a smaller pan, a more runny batter will be easier.
- Optional: pour in some of the cinnamon swirl on top of the pancake.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. If you have excellent skills, just flip it without a spatula - washing up be damned.
- Serve with maple syrup, fruit, sugar & lemon or however you like.