Light and Fluffy Pancakes | Recipe

If you are tired of making pancakes that are chew and heavy, then this recipe is a must-try. A few things to do with technique really affect the texture of pancakes. Firstly, it's so important to have make sure all your ingredients are at room temperature before mixing them. Also, using the correct measuring utensils ensures you use the correct amount of baking powder that will make your pancakes rise without being bitter. Lastly, do not over mix the batter. LUMPS ARE GOOD (not huge lumps of flour though, just mix enough to make sure you don't have flour that has not been incorporated).

Makes about 12 (depending on their size)
Make sure all your ingredients are at room temperature.

1 & 3/4 cup plain flour
1 tbsp baking powder
1/4 tsp salt
3 tbsp sugar
1 &1/2 cup buttermilk
2 eggs
1 tsp vanilla extract
1 tbsp melted butter
2 tbsp vegetable oil

Mix your dry ingredients to make sure the baking powder is well incorporated into flour.
Mix all your wet ingredients well in a separate bowl. Tip: for extra fliffiness- and i really recommend this- using one of the eggs, whip the egg white until it forms stiff peaks. Then mix the remaining 1 egg and 1 yolk into the buttermilk mixture.
Pour your wet ingredients into your dry ingredients and mix gently. Lumps are good in this batter, it shows you haven't over-mixed. If you did the egg white whipping method, gently fold them in.
Lightly grease a pan and fry them over medium heat. Don't rush them otherwise they will burn before cooking through.

And enjoy!