Small-batch fluffy pancakes with berries
This modest batter makes about six small pancakes, enough for two without a large stack of leftovers. Resting briefly while the pan heats lets the flour hydrate. Keep the heat moderate: a dark outside is not useful if the centre remains raw.
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Original recipe · serves 2
Small-batch fluffy pancakes with berries
10 minPreparation15 minCooking25 minTotal
Ingredients
How to make it
- Whisk flour, baking powder and sugar in a bowl. In a second bowl whisk egg, milk, melted butter and vanilla.
- Stir wet ingredients into dry just until combined. A few small lumps are fine. Rest for 5 minutes.
- Heat a nonstick frying pan over medium-low heat and brush with butter. Add about 3 tbsp batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes until bubbles appear and the edges look set. Flip and cook for another 1 to 2 minutes until cooked through. Lower the heat if browning too quickly.
- Serve with berries and a small amount of syrup if desired.
Make it work in your kitchen
Do not press the pancakes after flipping; it squeezes out air. This batter contains wheat, egg and milk. The recipe is an original development draft, so pan size and heat may require adjustment; judge the cooked centre as well as the timer.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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