Fluffy pancakes with poppy seeds
Reminds me of mama’s pancakes sunday morning.
Ingredients
- 2 cups of flour (290g, 10 oz)
- 1/4 cup of sugar (60g, 2 oz)
- 60 grams of butter (60g, 2 oz)
- 1 egg
- 4 teaspons of baking powder
- 1/4 teaspoon baking powder
- 2 teaspons vanilla essence
- handful of poppy seeds
- 1 3/4 cup milk (440 ml)
Method
Combine together the flour, sugar , baking powder, baking soda and salt in a large-sized bowl.
Whisk the milk, slightly cooled melted butter, vanilla and egg.
Make a well in the centre of the dry mixture and fold in the milk, slightly cooled melted butter, vanilla and egg.
Mix together until smooth (there may be a couple of lumps but that’s okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick – doesn’t pour off the ladle or out of the measuring cup smoothly – fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with maple syrup and fresh fruit