Fluffy pancakes

Name: Fluffy pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g plain flour (all-purpose flour); 1 tbsp baking powder; 2 tbsp caster sugar (superfine sugar); salt, a pinch; 2 eggs; 300 ml milk; 40 g butter, melted, plus a little for the pan; 4 tbsp maple syrup, to serve; 200 g berries or sliced banana, to serve

10 min prep · 20 min cooking · serves 4

Thick, soft American-style pancakes from a batter you can mix in five minutes. A weekend breakfast children can help make, and leftovers freeze well.

30 minutes or less
Freezer friendly
Kid friendly
Crowd pleaser
Vegetarian
Nut-free
Breakfast
Budget friendly

Ingredients

250 g plain flour (all-purpose flour)
1 tbsp baking powder
2 tbsp caster sugar (superfine sugar)
salt, a pinch
2 eggs
300 ml milk
40 g butter, melted, plus a little for the pan
4 tbsp maple syrup, to serve · can skip
200 g berries or sliced banana, to serve · can skip

Method

Whisk the flour, baking powder, sugar and salt together in a large bowl.
In a jug, whisk the eggs, milk and melted butter. Pour them into the dry ingredients and stir until just combined; a few small lumps are fine and keep the pancakes light.
Leave the batter to rest for 5 minutes while the pan heats.
Heat a large non-stick frying pan over a medium heat and wipe it with a little butter.
Pour in about 3 tablespoons of batter per pancake, leaving space between them. Cook for about 2 minutes, until bubbles appear on top and the edges look set.
Flip and cook for 1 to 2 minutes more, until risen and golden. Keep them warm on a plate under a clean tea towel while you cook the rest.
Serve with maple syrup and fruit.