Fluffy pancakes
- Barney Desmazery
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Makes 6
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.3 out of 5.175 ratingsRate
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Our fluffy pancake recipe makes the perfect base for toppings like blueberries and bacon – the ultimate brunch. Why not get the kids to help?
Nut-free
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Barney's tips for making the perfect fluffy pancakes:
- My main tip would be to avoid over-mixing your batter, it's fine if you have a few lumps. The more you mix, the more the gluten will develop, which will create tougher pancakes.
- Don’t let the batter hang around for too long. I find it's best to use it before bubbles start to form in the mixture, as the pancakes may not rise fully when cooking.
- Make sure your pan is hot enough to cook the batter quickly, otherwise it may stick
- In my opinion, adding baking powder is the easiest way to make fluffy pancakes. Most baking powder is double action – it starts to activate and make bubbles of carbon dioxide when the wet ingredients are added to the dry, and then is activated again to make more bubbles when the pancakes are cooked. Don’t be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy.
- Because gluten-free flours don’t work in the same way, it’s harder to make fluffy pancakes with them, but whisking the egg white and folding it into the mixture will help.
Ingredients
Nutrition
Units:
MetricUS
-
8 slices pancetta
to serve (optional)
-
sunflower oil
and butter, for cooking
-
blueberries
to serve (optional)
For the pancakes
-
300g self-raising flour
-
1 tsp baking powder
-
1 tbsp caster sugar
-
2 medium eggs
-
1 tbsp maple syrup
plus extra to serve
-
300ml milk
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Nutrition: per serving
-
kcal251
-
fat5g
-
saturates2g
-
carbs43g
-
sugars8g
-
fibre2g
-
protein8g
-
salt1g
low
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Method
-
step 1
If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
-
step 2
To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
-
step 3
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Recipe from Good Food magazine, March 2012
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A star rating of 4.3 out of 5.175 ratings
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