Fluffy Pancakes (flapjacks)


I have a 4 year old and I must admit she has great choices in food, knows exactly what she wants to eat (and it’s not boring plain pasta or anything like that!). 

She describes the tastes of all the food she eats and erm… I think its because mama cooks and bakes and watches too many cooking programmes. Lol!

This morning her request was pancakes, the flapjack kind and when these were cooking she said no, the thin one! Sigh!  But she gave these fluffy thick pancakes a go and to my delight she was happy!

I searched the Internet which you will know by now is what I do to bring you the best tried and tested recipes.


1 cup all-purpose flour
2 tsp baking powder
2 tbsp white granulated sugar
¾ cup plus 2 Tbsp milk
1 large egg, beaten
2 tbsp butter, melted & cooled 
1 tsp vanilla essence 
Oil for frying


Sift flour and add sugar, and baking powder into a bowl and mix well.In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Pour the wet ingredient mixture into the dry ingredients and stir till just incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 10 minutes.Heat a heavy-bottomed, non-stick pan over a medium heat and coat it with oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Serve while still hot.

– The original recipe used unsalted butter and a pinch of salt. I used what I had on hand.

– These pancakes are thick so a medium heat works well for even cooking.

– do not over work the dough. Lumpy texture is fine. Think muffin dough. Over work it and it will get chewy.


Recipe: slightly adapted from chocolatesandchai.com


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