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Fluffy pancakes
Fluffy pancakes

Before you jump to Fluffy pancakes recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

Wholesome eating encourages a feeling of well being. Whenever we eat more healthy meals and a lesser amount of of the unhealthy ones we usually feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Choosing healthier food choices can be tough when it is snack time. You can spend several hours at the food market searching for the right snack foods to allow you to feel healthy. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting treat.

Foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Whole grains are always better than highly processed grains present in white bread.

A large selection of quick health snacks is easily available. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to fluffy pancakes recipe. You can cook fluffy pancakes using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Fluffy pancakes:
  1. Take 1 cup flour spooned and leveled
  2. Take 2 Tbsp sugar
  3. Provide 2 tsp baking powder
  4. Prepare 1/2 tsp salt
  5. Prepare 1 cup milk
  6. Use 2 Tbsp vegetable oil
  7. You need 1 large egg
  8. Prepare Berry Coulis
  9. Get 1 cup mixed frozen berries
  10. Get 3 Tsp brown sugar
Instructions to make Fluffy pancakes:
  1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
  6. For Berry Coulis I stewed the frozen berries with sugar until well combined and some berries just started to break apart.

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