Simple, Fluffy Pancakes

Ingredients

• 2 cups plain / all purpose flour (Note 1)
• 4 tsp baking powder NOT baking soda / bi-carb (Note 1)
• 1/4 cup white sugar (caster / super fine is best but not essential)
• Pinch of salt
• 1 large egg (~50g / 2oz in shell)
• 1 3/4 cups cups milk (any type, any fat %)
• 1 tsp vanilla extract or essence
• 4 tsp butter, for cooking

Steps

1. Whisk dry – Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
2. Add wet ingredients – Add egg, milk and vanilla. Whisk until lump free – no longer than 30 seconds.
3. Melt then wipe off most butter – Heat a non-stick pan – use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
4. Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
5. Cook – Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!). When bubbles rise to the surface (see video), flip and cook the other side until golden.
6. Keep warm and repeat – Remove the pancake and keep warm in a low oven. Use more butter every 2 to 3 pancakes – depends how good your non stick coating is.
7. Serve with toppings of choice!