EASY Fluffy Pancakes

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.

• self-raising flour Notes: 1 cup, 150 g
• 1⁄2 tsp baking powder
• full-cream milk Notes: 1 cup, 250 ml, whole
• egg Notes: 1
• unsalted butter Notes: 2 tbsp, I melt it in 20-second bursts in the microwave, melted
• natural vanilla extract Notes: 2 tsp
• olive oil or olive oil spray Notes: 1 tsp