I love Sundays. I usually try to get
all some of the house work done on every other day… because Sunday is “chill out” day. Sunday is lazy mornings, relaxing over coffee, before heading to Mass day. And if time permits, I’ll even indulge the family with pancakes… because who doesn’t love a fresh-off-the-pan, fluffy, sweet pancake for breakfast?
Life has been supremely busy as of late, so it’s been a while since I’ve made these. But when I make them, the whole family is happy.
Best Fluffy Pancakes ever
- 1 large bowl for mixing ingredients
- 1 whisk
- 1 spatula
- 1 frying pan
- 1 1/2 cups self-raising flour
- 1/4 cup cocoa (optional, for chocolate pancakes only)
- 2 eggs
- 60 grams butter (melted) + extra for the pan
- maple syrup and strawberries to serve
- Combine flour, sugar, salt and cocoa in a bowl. Make a well in the middle.
- Add butter and milk to the well and mix until just combined.
- Add eggs to the mix OR for extra fluffy pancakes separate the eggs and whisk the whites in a separate bowl until they are stiff, then fold gently into the batter. Whisk gently until all ingredients are combined.
- Heat a pan to medium heat. When hot, melt a dollop of butter on the pan.
- Use a large spoon/measuring cup to measure equal amounts of batter for each pancake, and pour one spoon-full onto the hot pan.
- Cook for ~3min or until bubbles startto pop on the top of the pancake. Flip over and cook for an additional 1-3 min, depending on the heat of your stove.
- Serve with maple syrup and fresh fruit.