Name: Fluffy Pancakes
Cook time: 25 min
Total time: 25 min
Yield: Serves 8
Ingredients: 400 g all-purpose flour; 35 g baking powder; 3 g salt; 50 g granulated sugar; 3 large eggs egg; 500 ml whole milk; 120 g butter, unsalted; 40 ml lemon juice; 10 ml vanilla extract

Fluffy PancakesFluffy Pancakes — a 25-minute breakfast recipe with 9 ingredients, serving 8.Ingredients

400 g all-purpose flour

35 g baking powder

3 g salt

50 g granulated sugar

3 large eggs egg

500 ml whole milk

120 g butter, unsalted

40 ml lemon juice

10 ml vanilla extract

Instructions

Prepare the buttermilk substitute, if using: combine the milk and the lemon juice or vinegar, then stand for 5 minutes to curdle slightly.

Mix the dry ingredients: whisk together the flour, baking powder, salt and sugar.

Combine the wet ingredients: whisk the eggs, then whisk in the milk (or the buttermilk substitute), the cooled melted butter and the vanilla.

Make the batter: pour the wet into the dry and fold gently until JUST combined. Lumpy is correct — overmixing makes tough pancakes.

Rest the batter for 5-10 minutes for maximum fluffiness.

Cook on medium-low heat on a lightly greased pan, about 60 ml of batter per pancake, about 2 minutes until bubbles appear and the edges set, then flip and cook 1-2 minutes more until golden.

Keep the cooked pancakes warm on a baking sheet in a 90°C (194°F) oven, and serve them straight away with butter, maple syrup and fresh fruit.

Open this recipe in Flambette