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!