Description
Fluffier than clouds, lighter than air, the fluffiest pancakes you will ever make!
Ingredients
- 8 ounces, weight All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- Pinch Of Salt
- 2 whole Eggs, Slightly Beaten
- 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Milk
- 1 ounces, weight Butter, Plus Additional Butter For Frying
Preparation
Add all the ingredients to a blender and mix until incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.
Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter has been sitting for a while as it may become slightly thick. Just add enough to get the same consistency that you started off with.
(Recipe from Nigella Lawson.)
