Monday, 27 July 2015

Perfect Pancakes

I have the perfect recipe for pancakes! Honestly, without a doubt this is the best pancake recipe I've found. Every batch turns out perfectly fluffy and delicious, they're even good smeared with butter when cold as a quick snack with tea. A few rules apply here though;

1 - Don't skip the vinegar, I'm certain this cupboard staple is the reason for these pancakes perfect-ness.

2 - Use real butter, no margarine!

Here is the recipe


  • 3/4 C milk
  • 2 tbsp white vinegar
  • 1 C plain flour
  • 1 egg
  • 2 tbsp melted butter (plus extra for frying)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  1. Combine the milk and the vinegar together in a large bowl, stir and leave to rest for 3 minutes.
  2. Sift the flour over the milk, then add the baking powder and soda. 
  3. Crack the egg over the mixture followed by the melted butter. 
  4. Use a whisk to combine all of the ingredients.
  5. Heat a pan with a dollop of butter but don't let it burn.
  6. Once the pan is hot enough, use an ice-cream scoop to portion pancake batter. 
  7. Once bubbles begin to rise and pop in batter, flip the pancake and allow it to cook. Pancakes, once cooked, should be a golden colour both sides. 
  8. Serve as you flip, or place cooked pancakes in an ovenproof dish and leave in a warm oven as you make the rest. 
  9. Serve with extra butter, golden syrup, honey or lemon & sugar. 
*Note: I don't tend to butter the pan for each batch, rather just in the beginning or if I'm not using a non-stick pan. Go with your instinct, if you feel the pan is too dry, you can always melt a little more butter.