Never Fail Pancakes Food

SIMPLE, FLUFFY PANCAKES

Steps:

• Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
• Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
• Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
• Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
• Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
• When bubbles rise to the surface (see video), flip and cook the other side until golden.
• Remove and keep warm in a low oven.
• Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
• Serve with toppings of choice!

DINER-STYLE BUTTERMILK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

TRADITIONAL ENGLISH PANCAKES

Steps:

• Gather the ingredients.
• Sieve the flour into a large baking bowl, and add the salt.
• Make a well in the center of the flour and add the eggs.
• Beat well until you obtain a smooth and lump-free mixture. It will be sticky.
• Add half the milk and melted butter and beat well. Add the remaining milk and stir until you have a smooth batter. Leave the batter to rest for 15 minutes.
• Lightly grease a pancake pan or frying pan with a little bit of melted butter. Heat until very hot, being careful not to burn the butter. Add a ladleful of batter and try to evenly and thinly coat the base of the pan. Cook until set and lightly golden.
• With the help of a spatula flip the pancake to the other side and cook for approximately 30 seconds.
• Slip the pancake from the pan onto a plate. Cover the plate with a tea cloth to keep warm. Continue cooking the pancakes until all the batter is used up.
• Serve and enjoy!