The Fluffiest Pancakes

Nothing like pancakes for breakfast on a Saturday. It still counts as breakfast when you sleep till noon right? Sure these are a bit more involved than your standard just-add-water pancake mix, but they’re still super easy and well worth the extra effort. Guaranteed you’ll have one of those epiphany moments when you take you’re first bite and think “Ohh… THIS is what pancakes are supposed to taste like.”

Recipe serves 2 (if you like at least 3 pancakes like me)


  • 3 large eggs
  • 1/2 cup plain flour
  • 1 heaped teaspoon baking powder
  • 140ml milk
  • a pinch of salt


First separate the eggs, putting the whites into one bowl and the yolks into another. I’m sure most of you know the method, but if not, you just crack your egg and transfer the yolk back and forth between your two cracked egg shells until all the white has dripped out into the bowl. Then plop your yolk in another bowl. Rinse and repeat x3.

Add the flour, baking powder and milk to the yolks and mix it all to a smooth thick batter.

Whisk the whites with the salt until they form stiff peaks. This takes a few minutes if you’re doing by hand, and if you’re super fit like me your arm might get a little sore. That’s when the boyfriend comes in handy.

Fold the whites into the batter with spatula. At this point I like to add cinnamon and sometimes a tiny bit of vanilla extract.  Now your batter is good to go.

Heat a big pan on a medium heat with a good knife full of butter.

Once your butter is bubbling and melted, pour 2 – 4 pancakes worth of your batter into the pan and fry for a couple of minutes until it starts to bubble and get a little firm. If you want to fancy up your pancakes now’s the time.

Put your chosen topping on the uncooked side. I just did plain with cinnamon this time, but otherwise I recommend sliced bananas or grated chocolate. Or both. If you like to combine your sweet and savoury, sprinkle some pieces of crispy bacon on there. Flip your cakes and continue frying until both sides are golden.

Serve up with butter and maple syrup, and if you’re like me, you’ll pick Aunt Jemima over the real stuff any day.

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