Make yourself some fluffy pancakes with this super easy recipe!
- 175g (6oz) Self-raising flour
- 2 tsp Baking powder
- 125g (4 ½ oz) Caster sugar
- 2 Medium eggs
- ½ – 1 tsp Vanilla essence (optional)
- 250ml (9 fl oz) Milk
- Softened butter or sunflower oil (or both) for cooking
- Sift the flour and baking powder into a large bowl, stir in the sugar and make a well in the centre.
- Break the eggs into a clean bowl and add the vanilla essence, if using, and 2 tbsp of the milk. Make a well in the dry ingredients and pour in the egg mixture.
- Using the James Martin by WAHL Hand Blender, gradually draw the dry ingredients into the egg mixture, add the remaining milk gradually as you whisk. Eventually you should have a slightly lumpy batter. Don’t over-mix the batter or it will make the pancakes heavy.
- Heat a heavy based non-stick frying pan until you feel a good heat rising. Add a small knob of butter and/or trickle in a little oil. Spoon 2-3 tbsp of the batter into the pan. (If you want nice neat edges, you should stand a 8 ½cm (3 ¼”) round metal cutter in the pan to contain the batter. The resulting pancakes will resemble crumpets).
- Cook until bubbles rise to the surface and the batter becomes firm. Loosen from the bottom of the pan and flip over for a few seconds to brown the other side.
- Repeat with the remaining batter, stacking the hot pancakes under a clean tea towel until ready to serve.