Thick and Fluffy Pancakes

Name: Thick and Fluffy Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Plain (all-purpose) flour; 2 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 2 tbsp Caster sugar; 0.5 tsp Salt; 2 each Eggs (large, separated); 300 ml Buttermilk (see note); 30 g Unsalted butter, melted; 1 tbsp Vegetable oil or extra butter (for frying); 1 tsp Vanilla extract (optional)

Classic thick, fluffy pancakes with a light interior — uses separated eggs and folding in whisked egg whites for extra lift. Uses buttermilk for tang and tenderness (milk + lemon juice alternative provided). Makes about 8–10 pancakes, enough for 4 servings.

Prep:15 min

Cook:15 min

Total:30 min

Servings:4

easy

breakfast

brunch

sweet

vegetarian

Ingredients

•200 g Plain (all-purpose) flour
•2 tsp Baking powder
•0.5 tsp Bicarbonate of soda
•2 tbsp Caster sugar
•0.5 tsp Salt
•2 each Eggs (large, separated)
•300 ml Buttermilk (see note)
•30 g Unsalted butter, melted
•1 tbsp Vegetable oil or extra butter (for frying)
•1 tsp Vanilla extract (optional)

Instructions

1.If you don't have buttermilk: measure 300 ml whole milk and stir in 1 tbsp lemon juice or white vinegar; leave 5–10 minutes until it slightly thickens and curdles. Otherwise use 300 ml buttermilk.
2.Separate the eggs into two bowls: place the yolks in a medium bowl and the whites in a clean, dry bowl for whisking later.
3.Sift together the flour, baking powder, bicarbonate of soda, caster sugar and salt into a large mixing bowl. Whisk briefly to combine and aerate.
4.Whisk the egg yolks with the buttermilk, melted butter and vanilla (if using) until smooth.
5.Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. The batter should be thick and slightly lumpy — avoid overmixing to keep pancakes tender.
6.Using an electric whisk or a hand whisk, beat the egg whites to soft peaks (they should hold shape but still be glossy and slightly droopy). This adds lift for thick, fluffy pancakes.
7.Fold about a third of the whisked egg whites into the batter to loosen it, then gently fold in the remaining whites with careful strokes until no large streaks remain. Keep as much air as possible.
8.Let the batter rest for 5–10 minutes; it will thicken and the raising agents will start working. Meanwhile, heat a heavy-based non-stick or cast-iron frying pan over low–medium heat.
9.Brush the pan lightly with the vegetable oil or a little butter. For thick pancakes use a ladle of roughly 60–80 ml batter per pancake (a 1/4-cup measure is about 60 ml). Place batter in the pan, leaving space between each pancake.
10.Cook gently: when bubbles form on the surface and the edges look set (about 2–3 minutes), flip and cook the other side for 1½–2 minutes until golden and cooked through. If pancakes are browning too fast, reduce the heat.
11.Keep cooked pancakes warm on a baking tray in a low oven (100°C) while you finish the rest. This prevents them from going soggy and keeps them fluffy.
12.Serve immediately with butter and maple syrup, or fresh fruit and a dusting of icing sugar. For best lift, eat while still warm.