One of the best fluffy pancake recipes we have ever come across – perfect for breakfast on a winter’s day.
1 ¼ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/3 cups milk
1 egg, lightly beaten
2 tablespoons of melted butter, plus extra for the pan
1 pinch of salt
Optional: 1 cup fresh blueberries
For topping: ricotta cheese and grated lemon zest
In a large bowl, blend together the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: milk, egg, butter.
Slowly blend dry ingredients into wet ingredients until only a few lumps remain on the batter. Let it rest for 5 minutes while you heat up a skillet. If you’re adding blueberries to your pancakes, now is the time to do do it, blend them slowly into the batter with a spatula.
Use a bit of butter or vegetable oil on the hot skillet to prevent the pancakes from sticking.
Pour a ladle-full of the batter onto the skillet until the bottom is golden or large bubble break through the surface, about 2 minutes.
Flip and cook until the center is set, about 2 more minutes.
My personal favourite: Serve warm with ricotta cheese and lemon zest mix, fresh blueberries and a splash of maple syrup!
Can’t get enough pancakes? Check out some more pancake recipes brought to you by Winerist especially for Pancake Day!
Bacon Jalapeno Hoecakes for Pancake Day
An Italian Twist to Pancake Day: Pancake Nidi