Classic Fluffy Pancakes

• 30 min total
• 25 min hands-on
• Serves 4
• 560 kcal
• 14 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 2 cups milk
• 1 lemon
• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 2 eggs
• 4 tbsp butter
• ½ cup maple syrup, to serve
• salt

Method

1. Stir 2 tbsp lemon juice (from about 1 lemon) into the milk and let it stand 5 minutes. It will thicken slightly and look a little curdled. That’s your homemade buttermilk.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda and ½ tsp salt.
3. Melt 3 tbsp of the butter in a large nonstick skillet over low heat, then pour it into a small bowl and let it cool for 1 minute. Whisk the eggs into the soured milk, then quickly whisk in the melted butter.
4. Pour the wet ingredients into the dry and stir gently with a spatula just until no streaks of dry flour remain. Leave the lumps. Overmixing makes pancakes tough. Let the batter rest 5 minutes; it will puff up slightly.
5. Heat the skillet over medium heat and rub it with a little of the remaining butter. Pour in ¼ cup of batter per pancake, leaving room for them to spread. Cook until bubbles pop on the surface and the edges look dry, 2–3 minutes, then flip and cook 1–2 minutes more, until golden. Turn the heat down a notch if they brown too fast.
6. Repeat with the rest of the batter, buttering the pan between batches. Serve with maple syrup.

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