Pancakes with fluff

Ingredients

Method

Whisk eggs, milk and vanilla together in a small bowl. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.

Heat a large non-stick frying pan over a medium heat. Grease the pan with butter. Use a ¼ cup per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on the surface.

Turn and cook for 1 to 2 minutes or until cooked through. Transfer to a plate and cover them loosely with foil to keep warm.

Repeat with the remaining mixture, greasing the pan with butter between batches.

Serve with maple syrup and extra butter. Also nice with a few blueberries on the side.

Hot tips for perfect pancakes

Don’t overmix the batter: Overmixing the batter stops the raising agent from aerating, which results in a tough, dense dough and therefore rubbery pancakes. Mix the ingredients until just combined. It is fine if there are a few lumps.

Rest the batter: Allow the batter to rest for 30 minutes before cooking.

Use the right temperature: Use a medium-low heat to allow the pancakes to cook slowly, so they cook through to the centre and don’t burn.

Use a heavy-based, non-stick frypan. The thicker base means the heat on the bottom will be less intense and provide a more even heat so the pancakes are less likely to burn.

Grease with butter: Melt the butter first and use paper towel or pastry brush to coat the pan in the melted butter, rather than throwing in a knob of butter directly into the pan. This will give the pancakes a crispy edge.

Don’t flip too early: Make sure the pancakes are cooked evenly and golden brown before flipping them — wait until lots of bubbles form on the surface and start to pop, then flip them.

Keep them warm: Keep cooked pancakes warm on a baking sheet or tray in a low-temperature oven, or covered with foil on a plate outside the oven.