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“These are the fluffiest and yummiest pancakes,they never last long in my house. You will get a better result using full cream milk...please don't leave out the lemon juice,they are not lemony at all...Dont let the long instructions put you off they are so simple to make. Please try them and let me know what you think.recipe from Exclusively Food :):):)”
READY IN:
20mins
YIELD:
10 11cm pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place milk,lemon juice and sugar in a medium bowl,stir to combine then set aside for 5 minutes.Stir or whisk SR flour and bicarb in another bowl until combined.Add egg and melted butter into the milk mixture,whisk until the egg has combined with the milk (butter will probably just float on the surface).
  2. Add milk mixture with flour mixture and whisk until almost smooth the batter should still have a few small lumps(don't over mix the batter as doing that might make the pancakes tough).
  3. Heat a large frying pan over medium heat,when pan is hot lightly grease with some butter.Briefly stir batter in case any ingredients have settled.Scoop 1/4 cup of mixture into pan and use the back of a spoon to spread out the batter to make roughly a 11cm diameter pancake,repeat and make one or two more depending on the size of your frying pan.cook until small bubbles appear and burst on the top,about 1-2 minutes,turn over with a egg flip and cook until cooked through.repeat process with remaining batter.serve immediately.

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