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Fluffy Pancake

By: Easter Special
Region: Indian
Dish:Vegetarian - Festivals
Servings: 12
Time to Prepare: 20 Mins


4 cups (600g/22oz) self-raising flour and 2 tsp baking powder (or 4 cups plain flour and 3 tbsp baking powder)
3 eggs
3 1/2 cups (875ml/30oz) milk
1/2 cup (125g/4.5oz) sugar
1 tsp vanilla extract (optional)

Top Serve
butter, whipped cream, and real maple syrup, or any other preferred toppings


Sift the flour and baking powder together into a large bowl and stir through the sugar to combine.

Make a well in the centre. Mix the egg (see tip), milk and vanilla together and pour into the well.

Whisk to slowly incorporate the dry ingredients together with the wet until just combined, then add the egg whites and stir to a smooth mixture.

Cover with plastic wrap and rest in the fridge for at least 2 hours (preferably overnight).

Heat a non-stick pan over low-medium heat. DON’T ADD ANY BUTTER OR OIL TO THE PAN

Add a half cup of batter and allow to cook for 4-5 minutes.

When the pancake is golden brown and the uncooked surface is covered with bubbles, flip the pancake and cook for a further 2-3 minutes, wiggling the top of the pancake with your fingers to see if the batter inside is cooked.

Repeat for the remaining batter.


Don’t cook the pancakes too fast. Low-medium heat is best, as they are so thick that they will take a little time to cook. On my induction stove I set the stove to 6 (out of 12), dropping it to 5 after I’ve cooked a few pancakes.

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