Pancakes
Fluffy pancakes are an American breakfast staple that transforms simple pantry ingredients into something memorable. The technique matters here: letting batter rest before cooking allows the leavening agents to fully activate, creating those characteristic air pockets. Fresh raspberries and blueberries add tartness that cuts through richness, while sunflower oil keeps the crumb tender without the heaviness of butter alone. This is straightforward cooking that rewards attention to small details.
Instructions
Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and sugar, or your favourite filling.
Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months..
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