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claireg12 on 3.2.2011
It’s easier than you think to mess up pancakes! I tried to make some like this and they failed. Congrats!
Fluffiest Pancakes Ever
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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.)
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6 Comments
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beeakitty on 3.9.2011
even though they were closer to crepes than pancakes, my boys gobbled them up! thanks….
ashas on 3.2.2011
FYI there is a conversion tool above the list of ingredients…flour is 1 c = 5oz so about 1 2/3 cup of flour
maythen on 3.1.2011
damselfly, i made this recipe with your conversion and it wasn’t right i ended up with what amounted to crepe batter.. i had to add an additonal 1/2 cup of flour. they were alright but not even close to the fluffiest pancakes ever. still better than using bisquick
Melanie C. on 3.1.2011
Question… Is the 30 grams butter melted or cut into the dry mix?
Melanie C. on 3.1.2011
I will help out.
225 grams is 1 cup
300 milliliters is 1 1/4 cup
30 grams is 2 tablespoons