Description
The best fluffy ladle pancakes made with cake flour on very low temperature, warm butter, milk and 5 minutes resting time, you have pancakes that melt in your mouth!
Ingredients
Units
Scale
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- 2 tablespoons sugar
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla essence
- 3 tablespoons butter, melted
- 1 cup blueberries
Instructions
- In a bowl add the flour, baking powder, salt and sugar.
- Make a space in the middle and pour in the milk, butter, vanilla essence and eggs.
- Use a whisk to combine into a smooth batter. No need to over-beat or they will be hard but you do want an excellent consistency.
- Add the blueberries and gently fold them in.
- Heat a non-stick pan on medium-low heat. Brush the pan with butter or oil.
- Fill the ladle with 3/4 full of batter and pour it into the heated pan. Let it cook until bubbles appear and then turn it over using an egg lifter.
- Repeat until the batter is finished making sure that the pan stays well oiled and on low heat.
- Serve and enjoy!
Notes
- To have your pancakes cooked to perfection you simply have to set your stove to low heat. Some stoves are temperamental so if you find that your stove is on low and the pancakes are cooking to quickly without that even golden color then drop the heat even more.
- The second tip is a well oiled pan. Butter or any neutral oil like canola.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 203
- Sugar: 9
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 74