Pancakes are truly a breakfast classic and the stars of every brunch. There are many types of pancakes, with many flavourful additions, but the simple classic version stays my favourite. They are easy to make, you just have to be careful not to overmix the batter. It is easy to overmix it, and overmixed batter results in rubbery and rather flat pancakes.
It is much better to leave a few lumps then to overmix the batter. This actually goes for most batters, but pancakes are especially sensitive. These lovely little bundles of fluffiness are incredibly easy to make and you can enjoy their vanilla flavour and fluffy texture in 30 minutes time. Serve them with your favourite syrup or topping and a lot of fresh fruit.
3 medium eggs
4 tablespoons sugar
1 teaspoon vanilla
220 grams plain flour
2 teaspoons baking powder
200 ml whole milk
Sift together the flour and the baking powder into a large bowl. Take another bowl and vigorously whisk the eggs with the vanilla and the sugar, for about a minute. The batter should become somewhat pale and thick. Add the flour mixture and gently whisk, then pour in the milk and whisk everything just until combined. If there are a few lumps, it is fine. Try not to mix it too much, because it is much better to leave a few lumps then to overmix the batter.
Set the bowl aside for 10 minutes and heat the non-stick pan over medium high heat while the batter is resting. You can also use a lightly buttered pancake griddle. Take about 4 tablespoons (¼ cup) of batter and cook for about 1-2 minutes over medium heat until the first side is golden brown and bubbles form on the surface. Gently flip the pancake and cook for about another minute, until the other side is nicely golden and cooked. Serve them warm with fresh fruit. Yields 10 small fluffy pancakes.