How to make fluffy pancakes: Recipe

Fluffy Pancakes

• 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

1. Sift the flour and baking powder into a large bowl, stir in the sugar and make a well in the centre.
2. 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.
3. 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.
4. 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).
5. 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.
6. Repeat with the remaining batter, stacking the hot pancakes under a clean tea towel until ready to serve.