Simple, Fluffy Pancakes

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 milkwhen 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 be1.5L/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.