Ingredients
Scale
- 1 cup (150 g) self-raising flour
- ½ tsp baking powder
- 1 cup (250 ml) full-cream (whole) milk
- 1 egg
- 2 tbsp unsalted butter, melted (I melt it in 20-second bursts in the microwave)
- 2 tsp natural vanilla extract
- 1 tsp olive oil or olive oil spray
Instructions
- Add the self-raising flour and baking powder to a large bowl (if you want to add sugar, see note 1).
- In a separate bowl, whisk the milk and egg. Add the butter and vanilla extract. The butter may go a little lumpy in the mixture as it cools, but that’s okay.
- Add the wet ingredients to the flour and whisk until combined.
- Preheat a non-stick frying pan over medium–low heat. (The lower heat stops the pancakes from browning too quickly on the outside.) Add a drizzle of olive oil to the pan if it needs it.
- Use an ice-cream scoop to dollop the mixture into the pan. The pancakes will need to cook for 1–2 minutes per side. Place a lid on the pan halfway through cooking to help the pancakes cook through.
- Serve immediately with your favourite toppings. This recipe will make 8 pancakes.
Notes
Note 1 – This recipe does not include sugar. The pancakes are sweetened with toppings. Add ¼ cup (55 g) of caster (superfine) sugar to your dry mix for a sweet batter.
MAKE AHEAD
Refrigerate cooked pancakes for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge. Reheat in the microwave or eat cold.
LEFTOVERS
Refrigerate cooked pancakes for up to 3 days in an airtight container. Reheat in the microwave or eat cold.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: breakfast, snack, easy pancakes, pancakes
- Method: pan
- Cuisine: American