Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pancakes – Fluffy, quick, no-fail Recipe
Easy, comfortable, fluffy pancakes, a vital that everybody ought to know. You’ve been good all week. Go on. You deserve freshly made home made pancakes for breakfast tomorrow!
Selfmade pancakes shouldn’t be sophisticated. It doesn’t matter if they arrive out wonky or with a splotchy floor as an alternative of being an attractive, even golden brown – in spite of everything, they’ll get smothered in toppings.
However they ought to be comfortable and fluffy. And in my world, not too candy. As a result of….you understand. Toppings. Load up on toppings!
Any day beginning with home made pancakes is a GREAT day!
That is what you want:
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flour
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baking powder
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sugar
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egg
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milk
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vanilla extract – non-compulsory
No buttermilk, no baking soda / bi carb, no yoghurt. You solely want baking soda for an additional fluff enhance when you’ve got add ins in pancakes, like Blueberry Pancakes, as a result of it weighs the batter down.
And naturally TOPPINGS! Why restrict your self to only butter and maple syrup? See under for all kinds of concepts!
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Butter and maple syrup – the basic!
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Maple syrup options – honey, golden syrup and different candy syrups edible uncooked
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Lemon and sugar – one among my favourites! Mild sprinkle of sugar and a squeeze of lemon
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Strawberries and cream! Pictured under – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then end with a dusting of icing sugar / powdered sugar;
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Sinfully wealthy sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, something!
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Lemon curd, fruit compotes and sauces – like blueberry sauce (attempt the one on this Blueberry Cheesecake), Strawberry Sauce (use the one on this Strawberry Cheesecake) or attempt the nice and cozy apple topping on this Apple French Toast
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BACON and maple syrup – YES!
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Sprinkle of nuts
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Recent fruit – chop it, pile over pancakes with cream!
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Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don’t overlook the whipped cream!
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Dusting of cinnamon and sugar
Selfmade pancakes aren’t sophisticated to make, however typically it’s that rather more interesting if there’s a prepared made combine within the cabinet, identical to those you should purchase on the retailer!
Simply measure out the dry elements and pop them in a ziplock bag, jar or hermetic container, then while you need to make recent pancakes, simply add the moist elements!
To make a helpful shake ‘n pour bottle like pictured above, you’ll want a 1.5L/1.5Qt+ bottle to depart sufficient headroom for the required liquids + shaking. I combine the moist elements in a jug then pour it in then shake away!
Now, go forth and elevate your morning by making an enormous stack of those comfortable, fluffy, golden pancakes! TELL ME what you prime YOURS with! – Johnsat xx
Ingredients
- 2 cups / 300g plain / all purpose flour (Note 1)
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml cups milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
Instructions
- 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!
Notes
1. Flour: The flour and baking powder can be replaced with 2 cups + 1 tbsp self raising flour. The flour can also be substituted with whole wheat flour.
2. STOVE TEMP: The trick with pancakes is getting the stove temp perfect – it should take 30 seconds for the bubbles to appear then 30 – 45 seconds on the other side until golden, 1 minute per pancake. So adjust as you cook, and if you’re impatient like me, get 2 pans going at the same time!
3. Some TOPPINGS: Butter, maple syrup, fruit sauces, jam, cream, lemon juice + sugar (this is terrific), bacon + maple syrup (heart attack risk is worth it), yoghurt, macerated strawberries (1 cup chopped strawberries tossed with 1 tbsp white sugar, leave for 10 minutes = strawberries in red juice, see photo in post).
4. PRE-MADE PANCAKE MIX: Place the flour, salt, baking powder and sugar in a ziplock bag, large jar or bottle. Then add the egg, vanilla and milk when you want to make up a batch of pancakes! If you want to be able to add the liquids into the jar or bottle then pour the batter straight into the pan, it will need to be 1.5L/1.5Qt or greater. The bottled pictured in post is a 2 litre milk carton (only dry ingredients are in it).
Click here for printable instruction labels (nothing fancy but does the job!).
5. Nutrition per pancake assuming only half the butter is consumed (because most is wiped off), excluding toppings because I cannot be held responsible for how much you load up your pancakes! And yes, this recipe makes 13 pancakes. Because it’s just how my recipes seem to go – always a weird number.
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