Light and Fluffy Pancakes
These pancakes are delicious and can be served plain, sprinkled with cinnamon sugar or filled with sweet or savory fillings.
Equipment
- Nonstick Skillet or Frying Pan
- Small ladle
Ingredients
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup water
- 1 cup milk
- 2 XL eggs
- ¼ cup canola oil (keep aside 10ml for frying)
- 1 tsp lemon juice
Instructions
- In a mixing bowl, sift dry ingredients together.
- In a separate bowl whisk together water, milk, eggs, oil and lemon juice.
- Slowly add spoonfuls of dry ingredients to the wet ingredients and whisk until the batter is smooth and presents no lumps.
- Cover the batter with clingwrap or a clean kitchen towel and let it rest for 30 minutes at room temperature.
- Lightly grease a shallow nonstick skillet or frying pan with oil and heat until hot. Once hot, turn down the heat slightly.
- Ladle the pancake batter in the centre of the pan and tilt the pan slightly to swivel the batter so that it can thinly cover the bottom of the pan.
- Let it cook until bubbles form and the edges of the pancake starts lifting. Flip to the other side and cook until golden brown.
- Tilt pan and allow the pancakes to slip out of the pan onto a plate.
- Stack the pancakes on a plate and keep warm by placing it on top of a double boiler.
- Serve as you wish with any topping or fillings.