Our Puffy Pancakes will brighten any morning, offering a delightful start to your day with their soft, airy texture. The secret to their fluffiness lies in our unique batter, which is crafted using a perfect blend of baking powder and whipped eggs. Each stack is not just a treat but an experience, designed to melt in your mouth with every bite. Enhance your breakfast by layering them with your favourite toppings like fresh fruit, maple syrup, or whipped cream for that extra flair!
Ingredients
- 195g Plain flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp of fine salt
- 295ml milk
- 2 eggs
- 5 tbsp unsalted butter, plus more for pan
- drizzle of olive oil
- 2 tsp vanilla extract
- Maple Syrup to serve
Instructions
- Place a large baking sheet in the oven and preheat to 200°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Then add the milk, eggs, melted butter, and vanilla until combined. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps. Let sit for 10 to 15 minutes to hydrate-this will give you puffier pancakes.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet.
- Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through.
- Serve warm, with the maple syrup and extra butter.
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