The Ultimate Fluffy Pancakes

This is the most-searched "gold standard" recipe. The secret to that iconic height is not overworking the batter and using a good-quality baking powder.

Ingredients:

• Plain flour: 200g
• Baking powder: 3 tsp (essential for the lift)
• Salt: a pinch
• Caster sugar: 2 tbsp
• Whole milk: 300ml
• Egg: 1 large, free-range
• Unsalted butter: 30g, melted (plus extra for the pan)
• Vanilla extract: ½ tsp (optional)

Method:

Sift the Dry Ingredients: Sift the flour, baking powder, salt, and caster sugar into a large mixing bowl. Sifting is crucial for a smooth, airy texture.

Whisk the Wet Ingredients: In a separate jug, whisk together the egg, milk, and melted butter (ensure the butter isn't too hot, or it might curdle the egg).

The Golden Rule: Create a well in the centre of the dry ingredients and pour in the milk mixture. Use a whisk to combine, but do not over-mix. A few lumps are perfectly fine; if you over-beat it, the pancakes will be tough rather than fluffy.

Heat the Pan: Place a non-stick frying pan over a medium heat and add a small knob of butter. Once the butter is sizzling, wipe away the excess with a piece of kitchen roll.

The Bake: Ladle a small amount of batter into the pan. Wait until bubbles begin to form on the surface and the edges look set.

The Flip: Carefully flip with a spatula and cook for another 1–2 minutes until golden brown on both sides.

British Foodie Tips:

The Toppings: While Americans love maple syrup, a British classic is golden syrup or simply lemon and sugar. For your blog photos, a dollop of clotted cream and fresh berries looks incredibly decadent.

Resting the Batter: For the best results, let the batter sit for 5–10 minutes before frying. This allows the gluten to relax and the baking powder to activate properly.

Terminology Note: In the UK, we say "hob" instead of stove and "frying pan" instead of skillet.



1. Frying pans (the most important tool)

For pancakes, you need a frying pan with low sides and a thick bottom for even heating.

Tefal: A classic with a Thermo-Signal indicator that tells you when the surface is perfectly hot.

Krauff: They have excellent series with non-stick coating (for example, Greblon), to which the dough does not stick even without oil.

Lodge / Le Creuset: Cast-iron frying pans or grill plates. They retain heat for a long time, thanks to which the pancakes come out with a crispy crust and a tender centre.

Ardesto: A good budget option with a high-quality coating.



2. Electrical appliances (for automation)

If you are cooking for a large family, it is more convenient to use special devices:

Electric crepe makers: Brands such as Russell Hobbs, Ariete, or Gorenje. They have a large flat surface where you can fry several pancakes at once.

Multicookers: Tefal or Redmond with interchangeable panels. There are special plates specifically for round pancakes.

Electric grills: Many models from De'Longhi or Tefal fold out to 180° (barbecue mode), turning into a large frying surface.



3. Mixing equipment

To make the pancakes “Ultimate Fluffy,” the dough should not be overmixed; it should be airy.

Planetary mixers: KitchenAid (cult brand) or Kenwood. They perfectly mix dry and wet ingredients without lumps.

Hand mixers: Bosch or Philips. They are lightweight and powerful, ideal if you are beating egg whites separately for extra fluffiness.



4. Useful little things

Whisks and sieves: Joseph Joseph or Brabantia — comfortable ergonomics and high-quality materials.

Flippers: It is best to choose wide silicone flippers from OXO or Tefal so as not to damage the delicate texture of the pancake.

Tip: If you want authentic American pancakes, fry them in a completely dry non-stick pan (without oil). This is what gives them that uniform golden colour.