Fluffy Pancake Recipe - MP South Africa

Starting out in the kitchen can feel a bit daunting, but don’t worry, I’ve got the perfect recipe to get you flipping pancakes like a pro in no time.

Pancakes are a great starting point for any beginner chef—they’re quick, easy, and you can enjoy them for breakfast or a sweet treat.

I’ll break down each step and ingredient so it’s crystal clear, ensuring you end up with delicious results even on your first try.

Let’s get cooking and turn those pancake dreams into reality, one flip at a time.

Ingredients

First things first, let’s talk about what you’ll need.

This recipe serves 4 people, making about 8-10 pancakes, depending on size.

Flour: 250ml (1 cup) of all-purpose flour is your base. Sifting it first makes a big difference in fluffiness.
Sugar: 15ml (1 tablespoon) of sugar will add just the right sweetness.
Baking Powder: 15ml (1 tablespoon) to make your pancakes rise and become fluffy.
Salt: A pinch (about 2.5ml or ½ teaspoon) to balance the flavours.
Milk: 250ml (1 cup) of milk, slightly warmed. It mixes better with the ingredients.
Egg: 1 large egg, brought to room temperature for better mixing.
Butter: 30ml (2 tablespoons) of melted butter, plus extra for cooking and serving.
Vanilla Extract: 5ml (1 teaspoon) for a lovely aroma and flavour.

Now, let’s break down the process into simple steps to ensure you achieve the perfect fluffy pancakes.

Sift the Flour: Using a sieve, sift the flour into a large mixing bowl. This adds air and removes any lumps.
Add Sugar, Baking Powder, and Salt: Add these to the sifted flour and whisk together to ensure they’re evenly distributed.

Combine Milk, Egg, and Vanilla: In a separate bowl, whisk together the milk, egg, and vanilla extract until well combined.
Melt the Butter: Gently melt the butter and allow it to cool slightly before adding it to the milk mixture to avoid cooking the egg.

Make a Well in the Dry Ingredients: Push the flour mixture to the sides of the bowl, creating a well in the center.
Pour in the Wet Ingredients: Add the milk mixture to the well, followed by the melted butter.
Whisk to Combine: Gently whisk everything together until just combined. Remember, a few lumps are okay and prevent overmixing, which can make your pancakes tough.

Preheat Your Pan: Heat a non-stick pan or griddle over medium heat and brush it with a little butter.
Pour the Batter: For each pancake, pour about 60ml (¼ cup) of batter onto the pan. Cook in batches to avoid overcrowding.
Wait for Bubbles: Cook until bubbles form on the surface and the edges look set, about 1-2 minutes.
Flip Carefully: Use a spatula to gently flip the pancakes and cook for another minute or until golden brown and cooked through.

Serve your fluffy pancakes hot with a dollop of butter and a drizzle of maple syrup or honey. Fresh fruits or a sprinkle of cinnamon sugar also make delicious toppings.

Don’t Overmix: Stop mixing as soon as the ingredients are combined. Overmixing develops the gluten in the flour, making your pancakes tough.
Rest the Batter: Let the batter sit for 5-10 minutes after mixing. This allows the baking powder to activate, resulting in fluffier pancakes.
Use a Light Hand when Flipping: Be gentle when flipping your pancakes to keep them airy and light.

Making fluffy pancakes from scratch is a simple pleasure and a skill worth mastering.

Practice makes perfect, and each batch of pancakes is an opportunity to refine your technique.

Happy cooking!